乳酸片球菌与马克斯克鲁维酵母混合附属 发酵剂对切达干酪品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 120, doi. 10.7506/spkx1002-6630-20240709-092
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- Publication type:
- Article
Works by 高岩松
Results: 6
1
2
纳豆生产及冷藏过程中营养成分和 生物活性物质变化.
- Published in:
- Food Research & Development, 2021, v. 42, n. 4, p. 48, doi. 10.12161/j.issn.1005-6521.2021.04.008
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- Publication type:
- Article
3
量子计算技术在金融领域的应用探索.
- Published in:
- Application Research of Computers / Jisuanji Yingyong Yanjiu, 2024, v. 41, n. 7, p. 1921, doi. 10.19734/j.issn.1001-3695.2023.11.0529
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- Publication type:
- Article
4
东北酸菜发酵乳酸菌的筛选及评价.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 3, p. 121, doi. 10.13982/j.mfst.1673-9078.2024.3.0401
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- Publication type:
- Article
5
添加乳酸片球菌AS185的益生菌Ricotta干酪品质评价.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 102, doi. 10.13982/j.mfst.1673-9078.2022.10.0267
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- Publication type:
- Article
6
外源葡萄糖处理对杏果实抗氧化代谢 及贮藏品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 19, p. 157, doi. 10.7506/spkx1002-6630-20221011-102
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- Publication type:
- Article