苹果梨的营养价值及加工技术研究进展.
- Published in:
- Food Research & Development, 2020, v. 41, n. 22, p. 205, doi. 10.12161/j.issn.1005-6521.2020.22.034
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- Article
Works by 范昊安
Results: 7
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2
咖啡果皮酵素发酵过程中代谢产物与 抗氧化功能评价.
- Published in:
- Food Research & Development, 2019, v. 40, n. 10, p. 18, doi. 10.3969/j.issn.1005-6521.2019.09.004
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- Publication type:
- Article
3
咖啡果皮酵素发酵过程中代谢产物与 抗氧化功能评价.
- Published in:
- Food Research & Development, 2019, v. 40, n. 9, p. 18, doi. 10.3969/j.issn.1005-6521.2019.09.004
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- Publication type:
- Article
4
不同酒曲发酵生产木薯酒香气成分GC-MS 分析.
- Published in:
- Food Research & Development, 2019, v. 40, n. 2, p. 125, doi. 10.3969/j.issn.1005-6521.2019.02.024
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- Publication type:
- Article
5
紫苏叶酵素发酵过程中代谢产物与抗氧化活性研究.
- Published in:
- China Brewing, 2019, v. 38, n. 9, p. 148, doi. 10.11882/j.issn.0254-5071.2019.09.029
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- Publication type:
- Article
6
苹果梨酵素发酵过程中香气成分的变化.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 177, doi. 10.7506/spkx1002-6630-20191106-077
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- Publication type:
- Article
7
苹果梨酵素发酵过程中的褐变与抗氧化活性.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 14, p. 116, doi. 10.7506/spkx1002-6630-20190515-151
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- Publication type:
- Article