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Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation 期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors:  Dan Xu;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Yuci Zhao;  Zhaojun Wang;  Fankui Zeng;  Gang Liu
Adobe PDF(1276Kb)  |  Favorite  |  View/Download：37/0  |  Submit date：2022/11/27
Core−Shell Metal−Organic Frameworks as the Stationary Phase for Hydrophilic Interaction Liquid Chromatography 期刊论文
ACS Applied Nano Materials, 2020, 卷号: 3, 期号: 1, 页码: 351-356
Authors:  Tiantian Si;  Jianlong Ma;  Xiaofeng Lu;  Licheng Wang;  Xiaojing Liang;  Shuai Wang
Adobe PDF(1381Kb)  |  Favorite  |  View/Download：68/1  |  Submit date：2020/11/17