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Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.) 期刊论文
Journal of Food Science & Technology, 2018, 期号: 55(6), 页码: 2130-2142
Authors:  Liu H(刘红);  Jie Zheng;  Pengzhan Liu;  Fankui Zeng
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Quality evaluation of six bioactive constituents in goji berry based on capillary electrophoresis field amplified sample stacking 期刊论文
Electrophoresis, 2018, 期号: 39, 页码: 2117-2124
Authors:  Wei-feng Wang (王伟峰);  Jun-li Yang (杨军丽);  Shi YP(师彦平)
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Capillary Electrophoresis  
Bacterial community structure associated with the rhizosphere soils and roots of Stellera chamaejasme L. along a Tibetan elevation gradient 期刊论文
Annals of Microbiology, 2018, 卷号: 68, 期号: 5, 页码: 273-286
Authors:  Jin H(金辉);  Yang XY(杨晓燕);  Liu, Rentao;  Yan ZQ(燕志强);  Li, Xudong;  Li XZ(李秀壮);  Su, Anxiang;  Zhao, Yuhui;  Qin B(秦波);  Yan ZQ(燕志强);  Qin B(秦波)
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Bacterial Community  Phylogenetic Diversity  SteL.era Chamaejasme L.  Tibetan Plateau  Elevation Gradient