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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  
Simultaneous determination of bifenox, dichlobenil and diclofop methyl by hollow carbon nanospheres enhanced magnetic carboxylic multi-walled carbon nanotubes 期刊论文
Analytica Chimica Acta, 2018, 卷号: 1011, 期号: 0, 页码: 40-49
Authors:  Li WK(李文奎);  Zhang, Hai-xia;  Shi YP(师彦平);  Shi YP(师彦平)
Adobe PDF(3062Kb)  |  Favorite  |  View/Download：95/2  |  Submit date：2018/06/11
Magnetic Solid-phase Extraction  Hollow Carbon Nanospheres  Magnetic Carboxylic Multi-walled Carbon Nanotubes  High Performance Liquid Chromatography  Wheat Flour