×
验证码:
换一张
Forgotten Password?
Stay signed in
×
Log In
Chinese
|
English
中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics，Chinese Academy of Sciences
Log In
Register
ALL
ORCID
Title
Creator
Subject Area
Keyword
Document Type
Source Publication
Indexed By
Publisher
Date Issued
Date Accessioned
Funding Project
MOST Discipline Catalogue
Study Hall
Image search
Paste the image URL
Home
Collections
Authors
DocType
Subjects
K-Map
News
Search in the results
Collection
中科院西北特色植物资... [1]
Source Publication
Journal of... [1]
Funding Project
Funding Organization
Creator
Fankui Zen... [1]
Jie Zheng [1]
Pengzhan L... [1]
刘红 [1]
Language
英语 [1]
Document Type
Journal ar... [1]
Date Issued
2018 [1]
Indexed By
End Date
Corresponding Author
×
Knowledge Map
LICP OpenIR
Start a Submission
Submissions
Unclaimed
Claimed
Attach Fulltext
Bookmarks
QQ
Weibo
Feedback
Browse/Search Results:
1-1 of 1
Help
Selected(
0
)
Clear
Items/Page:
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
Sort:
Select
WOS Cited Times Ascending
WOS Cited Times Descending
Issue Date Ascending
Issue Date Descending
Submit date Ascending
Submit date Descending
Journal Impact Factor Ascending
Journal Impact Factor Descending
Title Ascending
Title Descending
Author Ascending
Author Descending
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
