传统鱼露发酵过程中细菌群落演替及对其 挥发性风味形成的影响分析.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 24, p. 85, doi. 10.7506/spkx1002-6630-201824014
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- Publication type:
- Article
Works matching AU 荣 辉
Results: 11
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比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 214, doi. 10.7506/spkx1002-6630-201811034
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- Article
3
罗非鱼皮蛋白多肽-Fe<sup>2+</sup> 结合物的制备及性质分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 157, doi. 10.7506/spkx1002-6630-20200307-117
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- Publication type:
- Article
4
石灰基材料对生土改性效果及机制研究.
- Published in:
- Journal of Functional Materials / Gongneng Cailiao, 2019, v. 50, n. 4, p. 4067, doi. 10.3969/j.issn.1001-9731.2019.04.011
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- Article
5
壶腹周围癌术后胰腺残端复发行放疗后致 糖尿病酮症酸中毒1例并文献复习.
- Published in:
- Journal of Modern Medicine & Health, 2021, v. 37, n. 12, p. 2149, doi. 10.3969/j.issn.1009-5519.2021.12.060
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- Article
6
甲壳类水产品中氨基脲产生及控制方法研究进展.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 5, p. 1439
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- Publication type:
- Article
7
裂壶藻蛋白肽美拉德反应产物的制备及其抗氧化特性.
- Published in:
- South China Fisheries Science, 2021, v. 17, n. 4, p. 58, doi. 10.12131/20210056
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- Publication type:
- Article
8
基于高通量测序技术分析微冻凡纳滨对虾的微生物.
- Published in:
- South China Fisheries Science, 2021, v. 17, n. 2, p. 104, doi. 10.12131/20200211
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- Publication type:
- Article
9
中国不同海域养殖坛紫菜营养成分差异分析.
- Published in:
- South China Fisheries Science, 2019, v. 15, n. 6, p. 75, doi. 10.12131/20190066
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- Publication type:
- Article
10
罗非鱼皮酶解物钙离子结合能力及其结合物的抗氧化活性.
- Published in:
- South China Fisheries Science, 2019, v. 15, n. 6, p. 106, doi. 10.12131/20190102
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- Publication type:
- Article
11
近江牡蛎中铝的化学形态分析.
- Published in:
- South China Fisheries Science, 2018, v. 14, n. 4, p. 94, doi. 10.3969/j.issn.2095 – 0780.2018.04.012
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- Publication type:
- Article