乳酸菌的健康功效及其在发酵茶叶中的应用进展.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 365, doi. 10.7506/spkx1002-6630-20230724-268
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- Publication type:
- Article
Works matching AU 陈善敏
Results: 6
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2
基于不同颜色模型定量预测 永川秀芽在制品含水率.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 308, doi. 10.7506/spkx1002-6630-20210615-165
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- Article
3
朝鲜蓟花苞汁总酚、总黄酮、抗氧化性比较及 体外模拟胃肠消化特性.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 19, p. 136, doi. 10.7506/spkx1002-6630-20181015-147
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- Article
4
不同类型沱茶品质与特征性成分分析.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3867
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- Publication type:
- Article
5
不同海拔南川大树茶红茶挥发性物质特征分析.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 23, p. 321, doi. 10.13995/j.cnki.11-1802/ts.040513
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- Article
6
变频揉捻对永川秀芽品质的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 23, p. 185, doi. 10.13995/j.cnki.11-1802/ts.038209
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- Article