杏鲍菇空气煎炸过程品质变化与羧甲基赖氨 酸、羧乙基赖氨酸生成研究.
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- Science & Technology of Food Industry, 2024, v. 45, n. 22, p. 37, doi. 10.13386/j.issn1002-0306.2023110110
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Works matching AU 靳 雯
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黑木耳多糖-麦角甾醇复合物制备及体外降胆固醇作用.
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- Acta Edulis Fungi, 2024, v. 31, n. 6, p. 92, doi. 10.16488/j.cnki.1005-9873.2024.06.010
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