绿原酸缓解镉暴露致大鼠肠道损伤.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 187, doi. 10.7506/spkx1002-6630-201817031
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- Article
Works matching AU 阮 征
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2
常压及高压蒸制过程中排骨的品质变化.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 111, doi. 10.13386/j.issn1002-0306.2023030209
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- Article
3
植物乳杆菌发酵不同果蔬汁风味品质研究.
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- Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 19, p. 293, doi. 10.11975/j.issn.1002-6819.2018.19.037
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- Article
4
基于主成分分析法综合评价即食米饭品质特性.
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- China Condiment, 2024, v. 49, n. 1, p. 1, doi. 10.3969/j.issn.1000-9973.2024.01.001
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- Article