超高压处理对冰淇淋浆料及其成品品质的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 3, p. 145, doi. 10.12161/j.issn.1005-6521.2023.03.021
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- Publication type:
- Article
Works by 韩建春
Results: 4
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2
五味子多糖的酶解辅助提取及其 对小鼠肠道菌群的影响.
- Published in:
- Food Research & Development, 2018, v. 39, n. 20, p. 190, doi. 10.3969/j.issn.1005-6521.2018.20.035
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- Publication type:
- Article
3
戊糖乳杆菌LS1细菌素的分离纯化及性质鉴定.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 112, doi. 10.7506/spkx1002-6630-20190826-278
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- Publication type:
- Article
4
超高压辅助酶解对汉麻分离蛋白结构和 抗氧化活性的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 4, p. 24, doi. 10.13386/j.issn1002-0306.2023020122
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- Publication type:
- Article