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A comparison study on the effects of dietary conventional and ultra-fine ground palygorskite supplementation on the growth performance and digestive function of broiler chickens 期刊论文
Applied Clay Science, 2019, 卷号: 181, 期号: 无, 页码: 105211
Authors:  Du Mingfang;  Chen Yueping;  Cheng Yefei;  Wen Chao;  Wang WB (王文波);  Wang AQ (王爱勤);  Zhou Yanmin
Adobe PDF(961Kb)  |  Favorite  |  View/Download：100/0  |  Submit date：2019/11/11
Palygorskite  Ultra-fine grinding  Growth performance  Digestive function  Broilers  
食品用仿生超润湿材料的制备及应用 学位论文
工学博士, 北京: 中国科学院大学, 2019
Authors:  王大珩
Adobe PDF(10034Kb)  |  Favorite  |  View/Download：46/0  |  Submit date：2022/03/04
仿生，超润湿，生物大分子，食品，纳米结构  
Preparation of magnetic carbonized polyaniline nanotube and its adsorption behaviors of xanthene colorants in beverage and fish samples 期刊论文
Journal of Chromatography A, 2019, 卷号: 1605, 期号: 6, 页码: 460369
Authors:  Niu PH(牛盼红);  Liang XJ(梁晓静);  Lu XF(卢晓锋);  Wang S(王帅);  Li YJ(李亦静);  Wang LC(王立成);  Guo Y(郭勇)
Adobe PDF(3120Kb)  |  Favorite  |  View/Download：93/0  |  Submit date：2019/11/26
Magnetic solid-phase extraction  Polyaniline  Xanthene colorants  Kinetics and isotherms  Beverage and fish samples  
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