不同酚类与乳清蛋白共价交联对松仁油Pickering乳液的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 49, doi. 10.16429/j.1009-7848.2024.01.006
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Works matching AU 骆嘉原
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细叶小樂碱的抑菌稳定性及其对细菌蛋白质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 81
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- Article
3
蓝靛果果酒降酸酵母菌的筛选鉴定及其发酵特性.
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- Modern Food Science & Technology, 2024, v. 40, n. 9, p. 74, doi. 10.13982/j.mfst.1673-9078.2024.9.0993
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- Article