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Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties 期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
Authors:  Hong Jiang;  Wensheng Duan;  Yuci Zhao;  Xiaofeng Liu;  Guohong Wen;  Fankui Zeng;  Gang Liu
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Identification of anti-photoaging components of Olea europaea leaves based on spectrum-effect relationship 期刊论文
Journal of Chromatography B, 2023, 期号: 1226, 页码: 123807
Authors:  Fanghua, Xu;  Xuetao, Yi;  Xin, Zhang;  Dong, Pei;  Jiangjuan, Yuan;  Ningli, Wang;  Duolong, Di;  Weidan, Zeng;  Yun, Liu;  Han,Wang
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A classification and identification model of extra virgin olive oil adulterated with other edible oils based on pigment compositions and support vector machine 期刊论文
Food Chemistry, 2023, 期号: 420, 页码: 136161
Authors:  Lu CH(卢聪慧);  Li BQ(李宝琼);  Jing Q(景泉);  Pei D(裴栋);  Huang XY(黄新异)
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Utilization of sea sand for preparation of high-performance CoAl2O4 composite pigments via a cleaner mechanochemistry route 期刊论文
ACS Sustainable Chemistry & Engineering, 2022, 卷号: 10, 期号: 29, 页码: 9553-9564
Authors:  Hao Yang;  Bin Mu;  Shue Li;  Aiqin Wang
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Incorporation of licorice flavonoids into ZnO/attapulgite nanocomposites for enhanced antimicrobial and antioxidant performance 期刊论文
Materials Today Communications, 2022, 卷号: 31, 期号: 0, 页码: 103478
Authors:  Fangfang Yang;  Yameng Song;  Mengting Ma;  Qin Wang;  Yan Liu;  Aiping Hui;  Aiqin Wang
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枸杞多糖分离纯化、结构表征及其抗氧化作用机制研究 学位论文
理学博士, 北京: 中国科学院大学, 2022
Authors:  刘建飞
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枸杞多糖,分离纯化,化学结构,氧化应激  
枸杞多糖分离纯化、结构表征及其抗氧化作用机制研究 学位论文
理学博士, 北京: 中国科学院大学, 2022
Authors:  刘建飞
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枸杞多糖,分离纯化,化学结构,氧化应激  
碳基二维材料宏观超滑设计与机理研究 学位论文
工学博士, 北京: 中国科学院大学, 2022
Authors:  李畔畔
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二维材料,宏观超滑,润滑机制,异质复合,纳米卷曲结构  
Fabrication and application of 2,4,6-trinitrophenol sensors based on fluorescent functional materials 期刊论文
Journal of Hazardous Materials, 2022, 期号: 425, 页码: 127987
Authors:  Xingchen Liu;  Yangxia Han;  Yang Shu;  Jianhua Wang;  Hongdeng Qiu
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Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS 期刊论文
International Journal of Food Science and Technology, 2022, 期号: 57, 页码: 6211-6225
Authors:  Di DL(邸多隆);  Huang XY(黄新异)
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