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海湾扇贝抗氧化肽对酒精性肝损伤的保护作用.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 87, doi. 10.7506/spkx1002-6630-20240201-009
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- Article
系统维度对变密度溶质运移的影响研究.
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- Hydrogeology & Engineering Geology / Shuiwendizhi Gongchengdizhi, 2022, v. 49, n. 1, p. 146, doi. 10.16030/j.cnki.issn.1000-3665.202103015
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- Article
宏观各向异性多孔介质中流体变形及溶质运移.
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- Advances in Water Science / Shuikexue Jinzhan, 2021, v. 32, n. 6, p. 903, doi. 10.14042/j.cnki.32.1309.2021.06.009
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- Article
FLOW-3D 气泡流模型关键参数敏感性探究.
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- China Rural Water & Hydropower, 2023, n. 2, p. 246, doi. 10.12396/znsd.220626
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- Article
停建令对水利水电工程停建区域 经济社会发展的影响研究.
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- China Rural Water & Hydropower, 2021, n. 11, p. 198
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- Article
救人的力量.
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- Tzu Chi Nursing Journal, 2015, v. 14, n. 5, p. 24
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- Article
TiO<sub>2</sub> 纳米管阵列的阳极氧化法制备及形成机理研究进展.
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- Electronic Components & Materials, 2019, v. 38, n. 11, p. 1, doi. 10.14106/j.cnki.1001-2028.2019.11.001
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- Article
多发性骨髓瘤患者淋巴细胞来源微泡的检测及其 临床意义.
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- Tianjin Medical Journal, 2024, v. 52, n. 4, p. 409, doi. 10.11958/20231100
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- Article
预制藕饼制备工艺优化及其品质分析.
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- Food Research & Development, 2024, v. 45, n. 14, p. 127, doi. 10.12161/j.issn.1005‐6521.2024.14.019
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- Article
甘薯生全粉添加量对馒头制作工艺 及品质的影响.
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- Food Research & Development, 2024, v. 45, n. 10, p. 181, doi. 10.12161/j.issn.1005-6521.2024.10.024
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- Article
荞麦面条配方优化及其体外消化特性.
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- Food Research & Development, 2023, v. 44, n. 10, p. 153, doi. 10.12161/j.issn.1005-6521.2023.10.021
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- Article
黄甘薯-小麦复配粉理化特性 及其制品品质分析.
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- Food Research & Development, 2023, v. 44, n. 10, p. 91, doi. 10.12161/j.issn.1005-6521.2023.10.013
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- Article
米曲霉发酵提取甘薯中去氢表雄酮 工艺优化.
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- Food Research & Development, 2022, v. 43, n. 14, p. 165, doi. 10.12161/j.issn.1005-6521.2022.14.021
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- Article
不同处理条件下麦麸化学成分 及物化特性比较.
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- Food Research & Development, 2022, v. 43, n. 12, p. 37, doi. 10.12161/j.issn.1005-6521.2022.12.006
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- Article
陈化度对大米成分和蒸煮品质的影响研究.
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- Food Research & Development, 2022, v. 43, n. 12, p. 9, doi. 10.12161/j.issn.1005-6521.2022.12.002
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- Article
不同粒度麦麸对面条蒸煮特性和 质构特性的影响.
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- Food Research & Development, 2022, v. 43, n. 1, p. 1, doi. 10.12161/j.issn.1005-6521.2022.01.001
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- Article
半干马铃薯热干面制作工艺研究.
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- Food Research & Development, 2021, v. 42, n. 22, p. 90, doi. 10.12161/j.issn.1005-6521.2021.22.014
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- Article
黄豆豆丝制作配方优化及其淀粉消化特性研究.
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- Food Research & Development, 2021, v. 42, n. 5, p. 125, doi. 10.12161/j.issn.1005-6521.2021.05.021
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- Article
剌槐育苗基质复配试验初报.
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- Garden Construction & Urban Planning, 2022, v. 4, n. 10, p. 175, doi. 10.37155/2717-5162-0410-59
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- Article
激光清洁去除塑料模具表面 残余物的工艺研究.
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- Plastics Science & Technology / Suliao Ke-Ji, 2023, v. 51, n. 12, p. 76, doi. 10.15925/j.cnki.issn1005-3360.2023.12.016
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- Article
稻米食味品质影响因素研究进展.
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- Journal of Food Safety & Quality, 2024, v. 15, n. 7, p. 234, doi. 10.19812/j.cnki.jfsq11-5956/ts.20231130009
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- Article
花色苷结构与呈色稳定性研究进展.
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- Modern Food Science & Technology, 2024, v. 40, n. 6, p. 336, doi. 10.13982/j.mfst.1673-9078.2024.6.0582
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- Article
富硒与普通稻米理化性质和蒸煮食味品质分析.
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- Modern Food Science & Technology, 2024, v. 40, n. 1, p. 112, doi. 10.13982/j.mfst.1673-9078.2024.1.0102
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- Article
富硒糙米不同碾磨级分米糠蛋白的硒含量 及其功能特性.
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- Modern Food Science & Technology, 2023, v. 39, n. 12, p. 20, doi. 10.13982/j.mfst.1673-9078.2023.12.0071
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- Article
不同热处理下橡子淀粉理化性质和体外消化性分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 11, p. 118, doi. 10.13982/j.mfst.1673-9078.2023.11.0006
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- Article
首次发病精神分裂症患者早期认知功能改变研究.
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- Progress in Modern Biomedicine, 2017, v. 17, n. 22, p. 4277, doi. 10.13241/j.cnki.pmb.2017.22.017
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- Article
海口市致倦库蚊成蚊对3种菊酯类杀虫剂的抗性调查.
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- China Tropical Medicine, 2019, v. 19, n. 11, p. 1092, doi. 10.13604/j.cnki.46-1064/r.2019.11.20
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- Article
基于人物交互的学生课堂行为识别研究.
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- Modern Educational Technology, 2024, v. 34, n. 2, p. 53, doi. 10.3969/j.issn.1009-8097.2024.02.006
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- Article
紫薯-中筋复配粉的理化特性及其馒头制品品质分析.
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- Modern Food Science & Technology, 2023, v. 39, n. 7, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.7.0906
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- Article
甘薯去氢表雄酮的体外抗氧化活性与抗癌功效初探.
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- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 71, doi. 10.13982/j.mfst.1673-9078.2022.9.1171
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- Article
不同品种甘薯全粉品质特性比较.
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- Modern Food Science & Technology, 2022, v. 38, n. 8, p. 218, doi. 10.13982/j.mfst.1673-9078.2022.8.1152
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- Article
陈化前后大米的淀粉结构及理化性质分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 126, doi. 10.13982/j.mfst.1673-9078.2022.6.0715
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- Article
不同干燥工艺制备板栗全粉的理化特性和风味比较.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 81, doi. 10.13982/j.mfst.1673-9078.2022.5.0716
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- Article
高品质紫薯生全粉面条配方的工艺优化.
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- Modern Food Science & Technology, 2022, v. 38, n. 4, p. 171, doi. 10.13982/j.mfst.1673-9078.2022.4.0630
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- Article
板栗全粉-小麦混合粉面团的流变特性.
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- Modern Food Science & Technology, 2021, v. 37, n. 9, p. 162, doi. 10.13982/j.mfst.1673-9078.2021.9.0015
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- Article
野葛与粉葛淀粉的结构及物化特性比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 109, doi. 10.13982/j.mfst.1673-9078.2021.8.1098
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- Article
不同品种薯尖的总酚、总黄酮含量及抗氧化活性比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 3, p. 132, doi. 10.13982/j.mfst.1673-9078.2021.3.0697
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- Article
麦麸及麦麸膳食纤维常规粉碎和 超微粉碎物化特性比较.
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- Modern Food Science & Technology, 2021, v. 37, n. 1, p. 150, doi. 10.13982/j.mfst.1673-9078.2021.01.0597
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- Article
CD44<sup>+</sup>单个核细胞及脾脏硬度在急性髓系白血病微小残留病及预后中的价值.
- Published in:
- Journal of Experimental Hematology / Zhongguo Shiyan Xueyexue Zazhi, 2021, v. 29, n. 3, p. 715, doi. 10.19746/j.cnki.issn1009-2137.2021.03.010
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- Article
白细胞来源微泡与急性髓系白血病微小残留病及 预后的相关性.
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- Journal of Experimental Hematology / Zhongguo Shiyan Xueyexue Zazhi, 2021, v. 29, n. 2, p. 348, doi. 10.19746/j.cnki.issn1009-2137.2021.02.007
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- Article
基于非负贝叶斯正则化的冲击载荷光纤识别法.
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- Journal of Vibration, Measurement & Diagnosis, 2023, v. 43, n. 3, p. 427, doi. 10.16450/j.cnki.issn.1004‑6801.2023.03.002
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- Article