基于GC-MS比较不同炸制时间猪肉丸 挥发性风味成分的变化.
- Published in:
- Modern Food Science & Technology, 2025, v. 41, n. 1, p. 273, doi. 10.13982/j.mfst.1673-9078.2025.1.1355
- By:
- Publication type:
- Article
Works matching AU 赵赵
Results: 7
1
2
不同解冻方式的狮子头调理食品品质比较.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 12, p. 281, doi. 10.13982/j.mfst.1673-9078.2024.12.1342
- By:
- Publication type:
- Article
3
模糊数学感官评价结合正交实验及响应面法 优化鸡蛋银条肉酱辅料配方.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 11, p. 256, doi. 10.13982/j.mfst.1673-9078.2024.11.1262
- By:
- Publication type:
- Article
4
不同肥瘦比和烹制时间对狮子头猪肉丸特征挥发性 风味成分的影响.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 257, doi. 10.13982/j.mfst.1673-9078.2022.6.0784
- By:
- Publication type:
- Article
5
基于自适应滤波器的无人驾驶汽车速度估计.
- Published in:
- Journal of South China University of Technology (Natural Science Edition), 2021, v. 49, n. 1, p. 74, doi. 10.12141/j.issn.1000-565X.200289
- By:
- Publication type:
- Article
6
浸泡温度对米饭回生特性及食用品质的影响.
- Published in:
- Food & Machinery, 2022, n. 9, p. 13, doi. 10.13652/j.spjx.l003.5788.2022.90207
- By:
- Publication type:
- Article
7
淮河流域地表水污染与癌症的空间关联.
- Published in:
- Acta Academiae Medicinae Sinica, 2024, v. 46, n. 6, p. 849, doi. 10.3881/j.issn.1000-503X.16061
- By:
- Publication type:
- Article