1-甲基环丙烯对‘香水’梨果实品质和挥发性 成分及相关基因表达的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 209, doi. 10.7506/spkx1002-6630-20210809-110
- By:
- Publication type:
- Article
Works by 闫子茹
Results: 5
1
2
基于电子鼻检测香红梨腐烂程度.
- Published in:
- Journal of Food Safety & Quality, 2021, v. 12, n. 11, p. 4529
- By:
- Publication type:
- Article
3
清香型白酒酿造微生物和风味物质的研究进展.
- Published in:
- China Brewing, 2021, v. 40, n. 4, p. 20, doi. 10.11882/j.issn.0254-5071.2021.04.005
- By:
- Publication type:
- Article
4
梨酒酿造工艺研究进展.
- Published in:
- China Brewing, 2020, v. 39, n. 5, p. 23, doi. 10.11882/j.issn.0254-5071.2020.05.005
- By:
- Publication type:
- Article
5
一株高效降解马铃薯糖苷生物碱菌株的 筛选鉴定及降解特性研究.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 37, doi. 10.13995/j.cnki.11-1802/ts.035227
- By:
- Publication type:
- Article