鱼类内脏蛋白的开发和应用研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 295, doi. 10.7506/spkx1002-6630-20180923-248
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- Article
Works by 郑子懿
Results: 2
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比较发芽和固态发酵对糙米营养及感官品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2021, v. 12, n. 11, p. 4467
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- Article