响应面法优化蚕蛹发酵工艺及其 产物呈味特性研究.
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- Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 231, doi. 10.13386/j.issn1002-0306.2024020086
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Works matching AU 覃芳丽
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发酵食品的滋味特性及其形成机制研究进展.
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- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 388, doi. 10.13995/j.cnki.11-1802/ts.036406
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