3 种来源黑木耳黑色素的性质及其 体外抗氧化活性比较.
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- Food Research & Development, 2024, v. 45, n. 13, p. 63, doi. 10.12161/j.issn.1005‐6521.2024.13.009
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- Article
Works by 马庆芳
Results: 2
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提高黑色素得率的黑木耳发酵配方优化及黑色素的理化性质研究.
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- Mycosystema, 2024, v. 43, n. 12, p. 240138-1, doi. 10.13346/j.mycosystema.240138
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- Article