解淀粉芽孢杆菌GSBa-1凝乳酶在马苏里拉 干酪中的应用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 85, doi. 10.7506/spkx1002-6630-20180128-383
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Works by 腾军伟
Results: 2
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超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 84, doi. 10.7506/spkx1002-6630-20200408-115
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