超高压处理引发乳糖酶活力变化与荧光 强度变化的关系.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 111, doi. 10.7506/spkx1002-6630-20201127-280
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- Publication type:
- Article
Works by 赵旭飞
Results: 6
1
2
超高压结合温热处理对脱脂乳透光率和粒径 及蛋白溶解性的影响 .
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 170, doi. 10.7506/spkx1002-6630-20200907-094
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- Article
3
不同温度发酵无乳糖酸奶与普通酸奶差异性比较.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 79, doi. 10.7506/spkx1002-6630-20190515-167
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- Publication type:
- Article
4
不同乳糖酶酶学特性比较及在无乳糖原料奶 生产中的应用.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 22, p. 167, doi. 10.7506/spkx1002-6630-20190514-148
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- Publication type:
- Article
5
超高压处理对脱脂乳感官特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 172, doi. 10.7506/spkx1002-6630-20190415-198
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- Publication type:
- Article
6
基于哈希自注意力端到端网络的三维模型草图检索.
- Published in:
- Journal of Computer-Aided Design & Computer Graphics / Jisuanji Fuzhu Sheji Yu Tuxingxue Xuebao, 2021, v. 33, n. 5, p. 798, doi. 10.3724/SP.J.1089.2021.18548
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- Publication type:
- Article