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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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A new potato variety grown in China suitable for raw eating 期刊论文
European Food Research and Technology, 2018, 期号: 244, 页码: 851-860
Authors:  Dan Xu;  Liu H(刘红);  Cheng‑yu Jin;  Chun‑mei Cao;  Wen‑gang;  Fan‑kui Zeng;  Yu‑ci Zhao;  Gang Liu
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Distinct interface behaviors of Ni(II) on graphene oxide and oxidized carbon nanotubes triggered by different topological aggregations 期刊论文
Nanoscale, 2018, 卷号: 10, 期号: 3, 页码: 1383-1393
Authors:  Liang, Jianjun;  Li, Ping;  Zhao, Xiaolan;  Liu, Ziyi;  Fan, Qiaohui;  Li Z(李湛);  Li, Jiaxing;  Wang, Dongqi
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Synthesis of porous materials of high mechanical strength with graphene quantum dots 期刊论文
Colloids and Surfaces A, 2018, 卷号: 538, 期号: 0, 页码: 100-107
Authors:  Huang, Dongdong;  Qin, Zihao;  Liu YF(刘永峰);  Di DL(邸多隆);  Wang H(王浩);  Liu Y(刘毅);  Yang, Wu;  Liu Y(刘毅)
Adobe PDF(702Kb)  |  Favorite  |  View/Download：140/6  |  Submit date：2018/06/20
Porous Material  Mechanical Strength  Graphene Quantum Dot  Fluorescence  Rheological Property  Surfactant Reverse Micelle Swelling Method