菊花脑汁液戚风蛋糕制作工艺的研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 6, p. 81, doi. 10.3969/j.issn.1005-6521.2018.06.015
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- Publication type:
- Article
Works by 董艺凝
Results: 4
1
2
Rapid quantification of acid value in frying oil using iron tetraphenylporphyrin fluorescent sensor coupled with density functional theory and multivariate analysis.
- Published in:
- Food Quality & Safety, 2022, v. 6, p. 1, doi. 10.1093/fqsafe/fyac046
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- Publication type:
- Article
3
基于混料设计研究代糖配比及其对 炼乳品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 15, p. 147, doi. 10.19812/j.cnki.jfsq11-5956/ts.202404260
- By:
- Publication type:
- Article
4
低聚糖类益生元对炼乳品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5887
- By:
- Publication type:
- Article