"Meyer K" / Language: chinese / Publisher: food science editorial department - Searchworks@Jio Institute Digital Library Search Results

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Start Over "Meyer K" Language chinese Publisher food science editorial department

Author: 郭超, 陈超, 李慧晨, 王真, 徐若琳, 赵文涛, 李莹莹, 郭文萍, and 张朝晖
Subjects: GUAR gum, MASS spectrometers, STANDARD deviations, COLUMNS, DETECTION limit, LIQUID chromatography-mass spectrometry
Abstract: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Published: 2022
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Author: 王钊, 徐康, 王方, and 郭彦南
Subjects: HYALURONIC acid, BIOMEDICAL materials, HUMAN body, WOUND healing, INFLAMMATION
Abstract: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Published: 2021
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Author: 张文敏, 方太松, 王翔, 耿方琳, 刘箐, and 董庆利
Subjects: FOOD microbiology, MATHEMATICAL models, MICROBIAL growth, FOOD research, MICROORGANISMS
Abstract: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Published: 2020
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Author: 陈志杰, 吴嘉琪, 马燕, 王沛, 顾振新, and 杨润强
Abstract: Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Published: 2018
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