橙子番茄混合果酒带渣主发酵工艺优化.
- Published in:
- Food Research & Development, 2021, v. 42, n. 23, p. 94, doi. 10.12161/j.issn.1005-6521.2021.23.015
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- Publication type:
- Article
Works matching AU 邓仕彬
Results: 6
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萎凋工艺对福鼎白茶品质影响研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 13, p. 77, doi. 10.12161/j.issn.1005-6521.2021.13.012
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- Article
3
复合酶辅助超声提取枇杷叶活性物质工艺优化及性能研究.
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- Packaging & Food Machinery, 2025, v. 43, n. 1, p. 88, doi. 10.3969/j.issn.1005-1295.2025.01.012
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- Article
4
负载儿茶素的聚乙烯醇/壳聚糖电纺膜的 构建及性能分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 10, doi. 10.13386/j.issn1002-0306.2023070207
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- Article
5
果酿啤酒的酿造工艺和品质研究进展.
- Published in:
- China Brewing, 2023, v. 42, n. 2, p. 16, doi. 10.11882/j.issn0254-5071.2023.02.003
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- Article
6
龙眼壳微晶纤维素制备工艺优化及表征.
- Published in:
- China Food Additives, 2023, v. 34, n. 6, p. 201, doi. 10.19804/j.issn1006-2513.2023.06.024
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- Article