熟制方式对紫薯条品质及消化特性的影响.
- Published in:
- China Food Additives, 2023, v. 34, n. 12, p. 18, doi. 10.19804/j.issn1006-2513.2023.12.003
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- Publication type:
- Article
Works matching AU 章海风
Results: 7
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2
不同酵母对藜麦馒头面团特性及品质的影响.
- Published in:
- China Food Additives, 2023, v. 34, n. 11, p. 126, doi. 10.19804/j.issn1006-2513.2023.11.017
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- Publication type:
- Article
3
响应面法优化中国菰米色素提取工艺.
- Published in:
- China Food Additives, 2022, v. 33, n. 8, p. 37, doi. 10.19804/j.issn1006-2513.2022.08.005
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- Publication type:
- Article
4
湿热处理前后中国菰米淀粉结构、理化 和消化特性的变化.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 10, p. 50, doi. 10.13982/j.mfst.1673-9078.2024.10.1461
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- Article
5
不同加热方式对冷冻豆沙包食用品质 及挥发性物质的比较分析.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 6, p. 266, doi. 10.13982/j.mfst.1673-9078.2021.6.1122
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- Publication type:
- Article
6
由粪便代谢组学研究热敏灸改善膝骨性关节炎的机制.
- Published in:
- Chinese Journal of Osteoporosis, 2024, v. 30, n. 11, p. 1637, doi. 10.3969/j.issn.1006-7108.2024.11.014
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- Article
7
对三粉公驴不同部位肉品质的测定分析.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 22, p. 276, doi. 10.7506/spkx1002-6630-20201203-040
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- Publication type:
- Article