不同粒度双孢蘑菇粉制备食用菌溶豆的 食用品质比较.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 197, doi. 10.13982/j.mfst.1673-9078.2022.2.0537
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- Publication type:
- Article
Works by 程世伦
Results: 5
1
2
模拟流通温度变化对香菇贮藏期间 风味物质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 24, p. 222, doi. 10.7506/spkx1002-6630-20240421-191
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- Publication type:
- Article
3
γ射线辐照对大米食用品质及淀粉理化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 210, doi. 10.7506/spkx1002-6630-20230630-245
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- Publication type:
- Article
4
不同干燥方式和粉碎程度对双孢蘑菇理化、 营养和功能特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 88, doi. 10.7506/spkx1002-6630-20211215-172
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- Publication type:
- Article
5
基于能耗分析的真空冷冻干燥食用菌汤块制备中试.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 10, p. 253, doi. 10.11975/j.issn.1002-6819.2021.10.030
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- Publication type:
- Article