基于恰好标度法的消费者评价结合气相色谱质谱分析植物乳的风味品质.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 12, p. 240, doi. 10.7506/spkx1002-6630-20241126-181
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- Article
Works by 王瑛瑶
Results: 2
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高压均质处理对肌球蛋白-抗性玉米淀粉混合体系凝胶功能特性的影响.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 21, p. 7855
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- Article