微波处理和干制时间对干鲍体外模拟消化产物 抗氧化活性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 114, doi. 10.7506/spkx1002-6630-20221129-341
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Works matching AU 黄文美
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干制过程中鲍鱼肌肉理化性质和挥发性风味的变化.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 12, p. 252, doi. 10.7506/spkx1002-6630-20220601-010
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3
微波辅助干制对双孢菇提取物腌制鲍肌肉品质的影响.
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- Journal of Fisheries of China, 2024, v. 48, n. 7, p. 1, doi. 10.11964/jfc.20230113863
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- Article
4
双线圈超磁致伸缩换能器三维磁场分析与优化.
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- Journal of Mechanical & Electrical Engineering, 2019, v. 36, n. 5, p. 544, doi. 10.3969/j.issn.1001-4551.2019.05.019
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