Found: 9
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Mechanism and force-energy parameters of a hollow shaft's multi-wedge synchrostep cross-wedge rolling.
- Published in:
- Journal of Mechanical Science & Technology, 2019, v. 33, n. 5, p. 2075, doi. 10.1007/s12206-019-0411-1
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- Article
Distinct variation in taste quality of Congou black tea during a single spring season.
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- Food Science & Nutrition, 2020, v. 8, n. 4, p. 1848, doi. 10.1002/fsn3.1467
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- Article
Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition.
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- Beverages, 2024, v. 10, n. 2, p. 35, doi. 10.3390/beverages10020035
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- Article
IFN-γ enhances protective efficacy against Nocardia seriolae infection in largemouth bass (Micropterus salmoides).
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- Frontiers in Immunology, 2024, p. 1, doi. 10.3389/fimmu.2024.1361231
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- Article
Research and application discussion of cranial bone model preparation method based on three-dimensional reconstruction and 3D printing technology.
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- Surgical & Radiologic Anatomy, 2024, v. 46, n. 10, p. 1595, doi. 10.1007/s00276-024-03455-1
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- Article
A digital anatomic investigation of the safe triangle areas for L1–5 percutaneous minimally invasive discectomy.
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- Surgical & Radiologic Anatomy, 2020, v. 42, n. 2, p. 103, doi. 10.1007/s00276-019-02303-x
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- Article
Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season.
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- Foods, 2023, v. 12, n. 23, p. 4368, doi. 10.3390/foods12234368
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- Article
Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.
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- Foods, 2023, v. 12, n. 19, p. 3702, doi. 10.3390/foods12193702
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- Publication type:
- Article
Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics.
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- Foods, 2023, v. 12, n. 17, p. 3234, doi. 10.3390/foods12173234
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- Article