Works by 方超


Results: 118
    1

    磨头磨削镍基高温合金仿真.

    Published in:
    Machine Tool & Hydraulics, 2024, v. 52, n. 3, p. 156, doi. 10.3969/j.issn.1001-3881.2024.03.025
    By:
    • 黎柏春;
    • 李晓坤;
    • 李刚;
    • 李治;
    • 何振鹏;
    • 闫方超
    Publication type:
    Article
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    对苯二胺荧光探针测定水质样品中的溶解态汞.

    Published in:
    Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue, 2022, v. 12, n. 6, p. 8, doi. 10.3969/j.issn.2095-1035.2022.06.002
    By:
    • 余媛媛;
    • 肖 洁;
    • 方 超;
    • 李灵风;
    • 刘 玲;
    • 赵 海;
    • 李剑超
    Publication type:
    Article
    7

    金-锡合金电镀液的研究进展.

    Published in:
    Electroplating & Finishing, 2021, v. 40, n. 15, p. 1187, doi. 10.19289/j.1004-227x.2021.15.008
    By:
    • 黄明亮;
    • 阎艳;
    • 黄斐斐;
    • 方超
    Publication type:
    Article
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    蜡样芽孢杆菌YF-2对冷藏三文鱼的保鲜作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 305, doi. 10.16429/j.1009-7848.2025.01.029
    By:
    • 王扬蕊;
    • 袁硕;
    • 白凤翎;
    • 檀茜倩;
    • 崔方超;
    • 吕欣然;
    • 励建荣;
    • 董浩
    Publication type:
    Article
    22

    等离子体活化水对三文鱼源腐败菌的抑制作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 277, doi. 10.16429/j.1009-7848.2024.12.025
    By:
    • 檀茜倩;
    • 裴建博;
    • 张德福;
    • 崔方超;
    • 孟玉琼;
    • 马睿;
    • 李学鹏;
    • 励建荣
    Publication type:
    Article
    23

    产y-氨基丁酸植物乳杆菌对发酵萝卜风味和品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 224, doi. 10.16429/j.1009-7848.2024.12.020
    By:
    • 吕欣然;
    • 王德晟;
    • 刘水琳;
    • 李叙波;
    • 白凤翎;
    • 檀茜倩;
    • 崔方超;
    • 励建荣;
    • 俞张富;
    • 沈荣虎
    Publication type:
    Article
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    金枪鱼源莓实假单胞菌MS-10全基因组测序及分析.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 457, doi. 10.16429/j.1009-7848.2024.08.041
    By:
    • 崔方超;
    • 王芸婷;
    • 刘佳宜;
    • 王当丰;
    • 檀茜倩;
    • 李秋莹;
    • 励建荣;
    • 李婷婷
    Publication type:
    Article
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    草莓酸对莓实假单胞菌群体感应的抑制作用.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 171, doi. 10.16429/j.1009-7848.2024.05.013
    By:
    • 崔方超;
    • 王苹苹;
    • 刘佳宜;
    • 王当丰;
    • 檀茜倩;
    • 李秋莹;
    • 励建荣;
    • 李婷婷
    Publication type:
    Article
    30

    黄嘌呤氧化酶抑制剂微胶囊的制备.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 223, doi. 10.16429/j.1009-7848.2024.04.021
    By:
    • 崔方超;
    • 李兰玲;
    • 韩瑜娟;
    • 王当丰;
    • 檀茜倩;
    • 吕欣然;
    • 励建荣;
    • 李婷婷
    Publication type:
    Article
    31

    超声对发酵食品微生物和品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 1, p. 443, doi. 10.16429/j.1009-7848.2024.01.041
    By:
    • 檀茜倩;
    • 崔方超;
    • 吕欣然;
    • 李学鹏;
    • 励建荣
    Publication type:
    Article
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    乳酸菌代谢物中黄瞟吟氧化酶抑制剂的筛选.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 11, doi. 10.16429/j.1009-7848.2022.08.002
    By:
    • 崔方超;
    • 韩瑜娟;
    • 李婷婷;
    • 赵贵琴;
    • 励建荣;
    • 林洪;
    • 劳敏军;
    • 于建洋;
    • 郭晓华;
    • 舄王轰
    Publication type:
    Article
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    pH 敏感纳米粒的制备和功能表征.

    Published in:
    Progress in Modern Biomedicine, 2017, v. 17, n. 15, p. 2808, doi. 10.13241/j.cnki.pmb.2017.15.003
    By:
    • 杨思聪;
    • 刘海军;
    • 董霄;
    • 陆琴;
    • 方超
    Publication type:
    Article
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    下咽鳞状细胞癌咽后淋巴结转移的临床分析.

    Published in:
    Chinese Journal of Oncology, 2023, v. 45, n. 11, p. 955, doi. 10.3760/cma.j.cn112152-20210630-00117
    By:
    • 岳健;
    • 王雪;
    • 朱安婕;
    • 王鼎元;
    • 高崧淋;
    • 胡南林;
    • 司怡然;
    • 郑方超;
    • 巨洁;
    • 王征;
    • 袁芃
    Publication type:
    Article
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