肉桂醛熏蒸对金黄色葡萄球菌胞内生物大分子的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 90, doi. 10.16429/j.1009-7848.2023.10.010
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- Publication type:
- Article
Works by 黄煜强
Results: 3
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2
肉桂精油气相熏蒸金黄色葡萄球菌的抗菌机理.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 9, p. 50, doi. 10.13982/j.mfst.1673-9078.2021.9.1210
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- Publication type:
- Article
3
芳香中药纯露对鲜切双孢菇的抗氧化及保鲜作用.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 15, p. 227, doi. 10.7506/spkx1002-6630-20220926-276
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- Publication type:
- Article