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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
Adobe PDF(1009Kb)  |  Favorite  |  View/Download：66/3  |  Submit date：2018/11/26
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
Adobe PDF(1534Kb)  |  Favorite  |  View/Download：95/2  |  Submit date：2018/12/05
Sorption behavior of thorium(IV) onto activated bentonite 期刊论文
Journal of Radioanalytical and Nuclear Chemistry, 2018, 卷号: 316, 期号: 1, 页码: 301-312
Authors:  Yin, Zhuoxin;  Pan, Duoqiang;  Liu, Peng;  Wu, Hanyu;  Li Z(李湛);  Wu WS(吴王锁);  Li Z(李湛);  Wu WS(吴王锁)
Adobe PDF(1155Kb)  |  Favorite  |  View/Download：95/3  |  Submit date：2018/06/05
Sorption  Thorium(Iv)  Activated Bentonite  
Highly selective colorimetric detection of putrescine in fish products using o-phthalaldehyde derivatization reaction 期刊论文
Food Chemistry, 2018, 卷号: 259, 期号: 0, 页码: 245-250
Authors:  Qi X(祁轩);  Wang WF(王伟峰);  Wang J(王君);  Yang JL(杨军丽);  Shi YP(师彦平);  Yang JL(杨军丽);  Shi YP(师彦平)
Adobe PDF(1195Kb)  |  Favorite  |  View/Download：115/2  |  Submit date：2018/06/01
High Selectivity  Colorimetric Detection  Putrescine (Put)  Fish Products