沙棘营养价值及产业发展概况.
- Published in:
- Food Research & Development, 2021, v. 42, n. 11, p. 218, doi. 10.12161/j.issn.1005-6521.2021.11.034
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- Article
Works matching AU 谭志超
Results: 3
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沙棘籽粕低聚原花青素的制备及结构与抗氧化活性分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 6, p. 232
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- Article
3
植物乳杆菌发酵对沙棘原浆主要成分、抗氧化性及挥发性物质的影响.
- Published in:
- China Brewing, 2022, v. 41, n. 2, p. 125, doi. 10.11882/j.issn.0254-5071.2022.02.021
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- Publication type:
- Article