基于主成分分析玫瑰露酒感官特征与 偏好性关系.
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- Food Research & Development, 2023, v. 44, n. 1, p. 83, doi. 10.12161/j.issn.1005-6521.2023.01.013
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- Article
Works matching AU 白小佳
Results: 5
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植物乳杆菌KF5胞外多糖合成条件的优化研究.
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- Food Research & Development, 2019, v. 40, n. 3, p. 14, doi. 10.3969/j.issn.1005-6521.2019.03.003
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- Article
3
马乳酒样乳杆菌马乳酒样亚种real-time PCR 检测方法的建立与应用.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 102, doi. 10.7506/spkx1002-6630-20230710-109
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- Article
4
高压蒸汽热加工对滇黄精抗氧化及 抗炎活性的影响.
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- Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 351, doi. 10.13386/j.issn1002-0306.2024050440
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- Article
5
低压静电场协同低温高湿解冻对牛肉嫩度 和持水性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 20, p. 49, doi. 10.13386/j.issn1002-0306.2023110149
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- Article