冻融循环中不同脂肪酸组成的油脂对植脂搅打 奶油稳定性的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 9, p. 69, doi. 10.7506/spkx1002-6630-20241018-123
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Works matching AU 韩宛君
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油脂组成和结晶特性对奶油品质和 搅打性能的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 50, doi. 10.7506/spkx1002-6630-20230506-050
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3
不同油脂体结构及性质的差异.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 16, p. 133, doi. 10.7506/spkx1002-6630-201816020
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