藤椒精油抗芽孢杆菌生物被膜关键组分的 分子对接虚拟筛选与活性评价.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 125, doi. 10.7506/spkx1002-6630-20230905-038
- By:
- Publication type:
- Article
Works by 肖 瑀
Results: 2
1
2
复合酶修饰对红薯淀粉分支结构和 物化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 18, doi. 10.7506/spkx1002-6630-20190207-032
- By:
- Publication type:
- Article