搜索筛选:
搜索耗时4.5157秒,为你在为你在102,285,761篇论文里面共找到 7 篇相符的论文内容
发布年度:
[会议论文] 作者：Jie Luo,Yuhuan Liu,Longlan Gao,Rongsheng Ruan,
来源：第十四届世界食品科技大会 年份：2008
Edible mushrooms not only satisfies the needs of human body for unsaturated fatty acids,but also could avoid the harm caused by excessive unsaturated fatty acids.So the components of fatty acid in edi...
[会议论文] 作者：Yanhong Li,Juan Liu,Rongsheng Ruan,Kai Tian,Xiangzhong Huang,
来源：中国化学会第十一届全国天然有机化学学术会议 年份：2016
The genus Illigera belong to the family of Hemandiaceae and consists of about 30 species mainly distributed in the tropical regions of Africa and Asia.1 llligera cordata has been used for the treatmen...
[会议论文] 作者：Yanhong Li,Jiameng Dai,Xiangzhong Huang,Rongsheng Ruan,Kai Tian,
来源：中国化学会第十一届全国天然有机化学学术会议 年份：2016
Hemiphragma heterophyllum Wall.is a sole species belonging to the genus Hemiphragma (Scrophulariaceae),used as folk medicine of Yi people for the treatment of pharyngitis,periodontitis,rheumatism,abno...
[会议论文] 作者：Jin Wang,Xiangyang Lin,Rongsheng Ruan,Yuhuan Liu,Jinsheng Zhang,
来源：第十四届世界食品科技大会 年份：2008
...
[会议论文] 作者：Xingyang Lin,Hong Zhang,Guangqing Lou,Rongsheng Ruan,Rongbi Zhu,
来源：第十四届世界食品科技大会 年份：2008
The formation of dough is a key process in industrial flour processing and dough quality directly affects the quality of final products.Many factors,such as the chemical composition of the flour,addit...
[会议论文] 作者：Zhiqiang Jin,Xingyang Lin,Rongsheng Ruan,Yuhuan Liu,Hong Zhang,rinsheng Zhang,
来源：第十四届世界食品科技大会 年份：2008
Low field nuclear magnetic resonance (NMR) technique was used to evaluate the quality and behavior of water in different fruits during storage in room temperature.NMR Inverdion Recovery (IR) sequence...
[会议论文] 作者：Zhiqiang Jin,Xingyang Lin,Rongsheng Ruan,Yuhuan Liu,Hong Zhang,Jinsheng Zhang,
来源：第十四届世界食品科技大会 年份：2008
The paper studies the relationship between water migration and the state of water and texture of bread during storage using nuclear magnetic resonance (NMR).The effects of added soy proteins,soy dieta...
相关搜索：
