贵州酸汤风味形成及优化调控研究进展.
- Published in:
- Food & Fermentation Industries, 2025, v. 51, n. 14, p. 412, doi. 10.13995/j.cnki.11-1802/ts.042209
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- Publication type:
- Article
Works by 龙正玉
Results: 5
1
2
鸡肉和黄豆混合发酵过程中蛋白质、 氨基酸与风味变化规律.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 1, p. 292, doi. 10.13386/j.issn1002-0306.2024010348
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- Publication type:
- Article
3
肉制品发酵技术对肉品品质的调控及应用 研究进展.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 3, p. 354, doi. 10.13386/j.issnl002-0306.2023030075
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- Publication type:
- Article
4
不同原料配比对发酵型鸡肉黄豆酱营养及风味的影响.
- Published in:
- China Brewing, 2024, v. 43, n. 10, p. 161, doi. 10.11882/j.issn.0254-5071.2024.10.023
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- Publication type:
- Article
5
乳酸菌接种发酵对牛肉黄豆复合酱品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 93, doi. 10.7506/spkx1002-6630-20240519-128
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- Publication type:
- Article