罗非鱼酶解液酵母发酵脱腥工艺及其 挥发性成分的研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 4, p. 66, doi. 10.12161/j.issn.1005-6521.2021.04.011
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- Publication type:
- Article
Works matching AU 龚霄
Results: 7
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不同干制温度与时间对槟榔果皮挥发性成分的 影响.
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- Food Research & Development, 2020, v. 41, n. 16, p. 178, doi. 10.12161/j.issn.1005-6521.2020.16.029
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- Article
3
菠萝皮渣糯米果酒发酵中成分变化及 抗氧化研究.
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- Food Research & Development, 2019, v. 40, n. 24, p. 52, doi. 10.12161/j.issn.1005-6521.2019.24.009
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- Article
4
自动QuEChERS 结合UPLC-MS/MS 测定 莲雾中苯并咪唑类农药残留.
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- Storage & Process, 2024, n. 5, p. 98
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- Article
5
不同贮藏温度对黄秋葵采后品质 及木质化的影响.
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- Storage & Process, 2023, n. 10, p. 7, doi. 10.3969/j.issn.1009-6221.2023.10.002
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- Article
6
基于GC-IMS技术的百香果果啤风味分析.
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- Food & Machinery, 2022, n. 11, p. 46, doi. 10.13652/j.spjx.1003.5788.2022.80465
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- Article
7
烟曲霉 af-fadO 基因敲除株构建揭示该基因在恩 波吡维胺与唑类协同抗烟曲霉中的作用.
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- Mycosystema, 2024, v. 43, n. 2, p. 1, doi. 10.13346/j.mycosystema.230181
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- Article