检索结果 - Yizhuang Tang

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    Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

    Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices 由 Wen Duan, Yan Huang, Junfei Xiao, Yuyu Zhang, Yizhuang Tang

    出版 2020
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    Artigo
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    Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

    Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review 由 Lili Zhang, Zhilin Hao, Chao Zhao, Yuyu Zhang, Jian Li, Baoguo Sun, Yizhuang Tang, Meixiang Yao

    出版 2021
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    Revisão
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