GC-IMS结合PCA法分析不同焙炒程度留胚米 挥发性化合物指纹差异.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 212, doi. 10.7506/spkx1002-6630-20220424-308
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- Publication type:
- Article
Works by 王子妍
Results: 6
1
2
全谷物在疾病调控中的作用和分子机制研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 317, doi. 10.7506/spkx1002-6630-20210201-019
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- Publication type:
- Article
3
细胞间隙连接在多发性骨髓瘤 SP 细胞生物学行为中的作用.
- Published in:
- Journal of Pharmaceutical Practice & Service, 2022, v. 40, n. 4, p. 326, doi. 10.12206/j.issn.1006-0111.202105104
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- Publication type:
- Article
4
SLM成形表面织构对TC4钛合金干摩擦磨损性能的影响.
- Published in:
- Lubrication Engineering (0254-0150), 2024, v. 49, n. 4, p. 87, doi. 10.3969/j.issn.0254-0150.2024.04.012
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- Publication type:
- Article
5
大米淀粉-甘油单棕榈酸酯复合物的制备及其 老化性质研究.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 23, p. 7660
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- Publication type:
- Article
6
糊化度留胚米粉理化性质和体外消化性研究.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 19, p. 6147
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- Publication type:
- Article