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.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 22, p. 37, doi. 10.13386/j.issn1002-0306.2023110110
- By:
- Publication type:
- Article
Works by 靳 雯
Results: 2
1
2
黑木耳多糖-麦角甾醇复合物制备及体外降胆固醇作用.
- Published in:
- Acta Edulis Fungi, 2024, v. 31, n. 6, p. 92, doi. 10.16488/j.cnki.1005-9873.2024.06.010
- By:
- Publication type:
- Article