植物乳杆菌发酵对全谷物黑大麦多酚富集的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 186, doi. 10.16429/j.1009-7848.2023.08.020
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- Publication type:
- Article
Works by 聂攀
Results: 2
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2
焙烤温度对藜麦理化特性的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 14, p. 105, doi. 10.12161/j.issn.1005-6521.2022.14.013
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- Publication type:
- Article