基于山西老陈醋传统工艺固态发酵体系时空 异质性分析解析主要风味物质形成规律.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 164, doi. 10.7506/spkx1002-6630-20240606-029
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- Article
Works by 申 瑾
Results: 3
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2
复合凝聚法制备绿咖啡油微胶囊及其性能.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 144, doi. 10.7506/spkx1002-6630-20191128-273
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- Article
3
热结合 Nisin 处理对枯草杆菌芽孢的杀灭效果.
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- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 20, p. 320, doi. 10.11975/j.issn.1002-6819.2020.20.037
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- Publication type:
- Article