高浓度煮浆对豆腐品质提升的作用及其机制.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 61, doi. 10.7506/spkx1002-6630-20201231-365.
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Works matching AU 金雪花
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基于模糊感官评价的大豆品种对豆浆加工品质 影响分析.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 59, doi. 10.7506/spkx1002-6630-20180805-042
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- Article
3
融入脑科学知识的高中生物学教学实践.
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- Biology Teaching, 2024, v. 49, n. 10, p. 84
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4
蓝亚麻花瓣中类黄酮化合物及代谢途径分析.
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- Guihaia, 2017, v. 37, n. 11, p. 1368, doi. 10.11931/guihaia.gxzw201702020
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- Article