超高压处理对冰淇淋浆料及其成品品质的影响.
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- Food Research & Development, 2023, v. 44, n. 3, p. 145, doi. 10.12161/j.issn.1005-6521.2023.03.021
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- Article
Works by 谢智鑫
Results: 2
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超高压辅助酶解对汉麻分离蛋白结构和 抗氧化活性的影响.
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- Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 24, doi. 10.13386/j.issn1002-0306.2023020122
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- Article