基于数学统计分析的红枣主要评价指标选择.
- Published in:
- Food Research & Development, 2018, v. 39, n. 9, p. 129, doi. 10.3969/j.issn.1005-6521.2018.09.025
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- Article
Works matching AU 许牡丹
Results: 7
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高压CO<sub>2</sub>、N<sub>2</sub>对鲜切雪莲果品质的影响.
- Published in:
- Food Research & Development, 2018, v. 39, n. 1, p. 1, doi. 10.3969/j.issn.1005-6521.2018.01.034
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- Article
3
基于 GC灢MS代谢组学技术的不同品种 猕猴桃果实化学成分差异性研究.
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- Journal of Shaanxi University of Science & Technology, 2022, v. 40, n. 1, p. 45
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- Article
4
基于脂质组学的不同原料茯茶"发花" 前后脂类变化研究.
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- Journal of Shaanxi University of Science & Technology, 2021, n. 3, p. 40
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- Article
5
盐胁迫对液体培养发菜细胞生理 生化特性的影响.
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- Journal of Shaanxi University of Science & Technology, 2021, n. 2, p. 36
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- Article
6
七株富硒乳酸菌的功能特性评价及其抗氧化活性.
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- Journal of Shaanxi University of Science & Technology, 2020, v. 38, n. 4, p. 31
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- Article
7
湿法消解-电感耦合等离子体发射光谱法检测富硒豆类中硒蛋白含量.
- Published in:
- Journal of Food Safety & Quality, 2021, v. 12, n. 19, p. 7520
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- Article