乳酸菌发酵黑莓汁的主要组分 和功能活性.
- Published in:
- Food Research & Development, 2024, v. 45, n. 12, p. 28, doi. 10.12161/j.issn.1005‐6521.2024.12.005
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- Publication type:
- Article
Works by 邸清茹
Results: 4
1
2
复合酶处理对银杏汁中银杏内酯 B 和总酚 释放的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 12, p. 17, doi. 10.12161/j.issn.1005-6521.2023.12.003
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- Publication type:
- Article
3
植物乳杆菌和发酵乳杆菌发酵 对蓝莓花色苷的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 8, p. 30, doi. 10.12161/j.issn.1005-6521.2023.08.005
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- Publication type:
- Article
4
高功率脉冲微波协同花色苷对大豆分离蛋白 理化特性的影响及其在蛋糕中的应用.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 17, p. 60, doi. 10.7506/spkx1002-6630-20220801-002
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- Publication type:
- Article