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成熟度指数对不同品种橄榄油脂肪酸、酚类化合物及风味属性的影响Effect of maturity index on fatty acids, phenolic compounds and flavor attributes of olive oil from different varieties... by 吕孝飞1,马君义1,郭俊炜1,杨立华1,任晓霞1,雍巧宁2,孔维宝1,邓煜2 LYU Xiaofei1, MA Junyi1, GUO Junwei1, YANG Lihua1, REN Xiaoxia1, YONG Qiaoning2, KONG Weibao1, DENG Yu2
Published 2022-01-01
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添加新鲜橄榄叶和复合果胶酶压榨对油橄榄果出油率和初榨橄榄油品质的影响Effects of adding fresh olive leaves and complex pectinase during pressing on oil extraction rate of olive fruit and quality of virgin olive... by 佟祎鑫1,许佳敏1,白万明2,王菊花1,郭焌伟1,白小勇2,孔维宝1,3,马君义1,3 TONG Yixin1, XU Jiamin1, BAI Wanming2, WANG Juhua1, GUO Junwei1, BAI Xiaoyong2, KONG Weibao1,3, MA Junyi1,3
Published 2023-02-01
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