植物乳杆菌发酵三华李果汁工艺 优化及贮藏期内品质变化.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 3, p. 102, doi. 10.13982/j.mfst.1673-9078.2024.3.0375
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- Article
Works by 罗文珊
Results: 6
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2
马蹄糕杀菌条件优化及贮存期的品质变化.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 152, doi. 10.13982/j.mfst.1673-9078.2022.6.0899
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- Article
3
不同芥菜品种对发酵泡菜品质的影响规律.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 43, doi. 10.13982/j.mfst.1673-9078.2022.5.0726
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- Publication type:
- Article
4
柚皮粉膳食纤维面包的加工工艺及品质影响.
- Published in:
- Food Research & Development, 2019, v. 40, n. 10, p. 112, doi. 10.3969/j.issn.1005-6521.2019.09.019
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- Publication type:
- Article
5
柚皮粉膳食纤维面包的加工工艺及品质影响.
- Published in:
- Food Research & Development, 2019, v. 40, n. 9, p. 112, doi. 10.3969/j.issn.1005-6521.2019.09.019
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- Publication type:
- Article
6
不同乳酸菌发酵对迟菜心副产物品质及风味的影响.
- Published in:
- Food & Fermentation Industries, 2023, v. 49, n. 24, p. 170, doi. 10.13995/j.cnki.11-1802/ts.034581
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- Publication type:
- Article