火锅食材鲜度可视化传感阵列研究
Release time:2026-03-01
Hits:
- Supported by:
- 重庆工商大学
- Classification of Project:
- 自然科学类
- Nature of Project:
- 纵
- Supported by:
- 高层次人才科研启动项目
- Project level:
- 5.校级
- Project Number:
- 2U02VL0ZJGJ3GZ870KN43P2A6NZ5ILHA
- Date of Project Completion:
- 2028-12-31
- Date of Project Initiation:
- 2026-01-01
- Subsidy Amount(yuan):
- 100000.0
- Next One:BCP-1微流控喷涂系统性能测试




