杜仲黄酮酵母微胶囊工艺优化及其缓释特性.
- Published in:
- Journal of Food Science & Biotechnology, 2025, v. 44, n. 2, p. 143, doi. 10.12441/spyswjs.20241029001
- By:
- Publication type:
- Article
Works by 陈书明
Results: 6
1
2
超微杜仲粉对面包品质的影响.
- Published in:
- Journal of Henan University of Science & Technology, Natural Science, 2021, v. 42, n. 5, p. 88, doi. 10.15926/j.cnki.issn1672-6871.2021.05.014
- By:
- Publication type:
- Article
3
微生物发酵产阿魏酸酯酶及释放阿魏酸研究 概述.
- Published in:
- Food Research & Development, 2019, v. 40, n. 1, p. 201, doi. 10.3969/j.issn.1005-6521.2019.01.033
- By:
- Publication type:
- Article
4
耦合空压机通路的商用车进气噪声仿真分析.
- Published in:
- Automobile Technology, 2024, n. 9, p. 32, doi. 10.19620/j.cnki.1000-3703.20230487
- By:
- Publication type:
- Article
5
红酵母发酵豆腐渣产类胡萝卜素工艺优化.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 9, p. 323, doi. 10.11975/j.issn.1002-6819.2020.09.037
- By:
- Publication type:
- Article
6
杜仲叶微粉对酥性饼干理化性质和消化特性的改善.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 7, p. 250, doi. 10.13995/j.cnki.11-1802/ts.039937
- By:
- Publication type:
- Article