Works by 蒋培宇

脂肪添加量对发酵香肠脂质和蛋白质氧化及 挥发性化合物形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 8, doi. 10.7506/spkx1002-6630-20181022-233

By:

• 扈莹莹;
• 王 妍;
• 于 晶;
• 蒋培宇;
• 孔保华;
• 陈 倩

Publication type:

Article