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Effect of Ligand Topology on the Reactivity of Chiral Tetradentate Aminopyridine Manganese Complexes 期刊论文
ACS Catalysis, 2020, 期号: 10, 页码: 11857
Authors:  Jin Lin;  Chengxia Miao;  Fang Wang;  Peiju Yang;  Qiangsheng Sun;  Wei Sun
Adobe PDF(2117Kb)  |  Favorite  |  View/Download：85/0  |  Submit date：2020/12/08
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
Authors:  Fan-kui Zeng;  Hong Liu;  Hui Yu;  Jin-chun Cheng;  Guo-qiang Gao;  Yan Shang;  Gang Liu
Adobe PDF(789Kb)  |  Favorite  |  View/Download：23/0  |  Submit date：2022/11/27
Bread  Wheat flour  Potato flour  Rheological properties  Volatile aroma components