3种云南野生食用菌对鸡汤滋味和挥发性风味 的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 17, p. 150, doi. 10.12161/j.issn.1005-6521.2022.17.021
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- Article
Works matching AU 金怀慷
Results: 5
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2
泡滇橄榄中一株酵母菌的分离鉴定 及其耐受性研究.
- Published in:
- Storage & Process, 2024, n. 7, p. 91, doi. 10.3969/j.issn.1009-6221.2024.07.014
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- Publication type:
- Article
3
不同灭菌时间对鸡汤滋味的影响.
- Published in:
- China Condiment, 2023, v. 48, n. 10, p. 15, doi. 10.3969/j.issn.1000-9973.2023.10.003
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- Publication type:
- Article
4
泡小米辣中一株产膜酵母的分离鉴定及耐受性研究.
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- China Condiment, 2025, v. 50, n. 6, p. 90, doi. 10.3969/j.issn.1000-9973.2025.06.012
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- Publication type:
- Article
5
酸菜中一株产气芽孢杆菌的分离鉴定及耐受性研究.
- Published in:
- China Condiment, 2025, v. 50, n. 3, p. 120, doi. 10.3969/j.issn.1000-9973.2025.03.017
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- Publication type:
- Article