兔皮胶原快速明胶化分子机制兔皮胶原快速明胶化分子机制.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 65, doi. 10.7506/spkx1002-6630-20180903-023
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Works matching AU 马明思
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不同冷藏时间的鳝鱼肉经熟化后质构特性变化及其机理.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 199, doi. 10.7506/spkx1002-6630-201823030
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3
货架期冷藏过程中鳝鱼肉理化指标及 蛋白质变化规律.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 215, doi. 10.7506/spkx1002-6630-201807032
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- Article