高温发酵处理对苹果品质和风味变化的 影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 15, p. 32, doi. 10.12161/j.issn.1005‐6521.2024.15.005
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- Publication type:
- Article
Works by 苟丽娜
Results: 7
1
2
护色生产工艺对无硫杏脯质构的影响研究.
- Published in:
- Food Research & Development, 2019, v. 40, n. 22, p. 68, doi. 10.12161/j.issn.1005-6521.2019.22.012
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- Publication type:
- Article
3
无硫杏脯褐变控制技术研究.
- Published in:
- Food Research & Development, 2017, v. 38, n. 23, p. 1, doi. 10.3969/j.issn.1005-6521.2017.23.018
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- Publication type:
- Article
4
不同干燥方式下菠菜粉理化性质的比较.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 9, p. 207, doi. 10.13982/j.mfst.1673-9078.2021.9.0127
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- Publication type:
- Article
5
响应面法优化黑苹果发酵工艺及其抗氧化活性评价.
- Published in:
- China Brewing, 2024, v. 43, n. 11, p. 159, doi. 10.11882/j.issn.0254-5071.2024.11.025
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- Publication type:
- Article
6
苹果酵素混菌发酵工艺优化.
- Published in:
- China Brewing, 2024, v. 43, n. 10, p. 236, doi. 10.11882/j.issn.0254-5071.2024.10.034
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- Publication type:
- Article
7
响应面法优化沙棘酵素多菌种发酵工艺.
- Published in:
- China Brewing, 2023, v. 42, n. 10, p. 207, doi. 10.11882/j.issn.0254-5071.2023.10.033
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- Publication type:
- Article