Author: "郭刚" / Publisher: food science editorial department - Searchworks@Jio Institute Digital Library Search Results

Author: 徐文婷, 付镓榕, 马尚玄, 魏元苗, 杨悦雪, 黄克昌, 郭刚军, and 贺熙勇
Subjects: VACUUM packaging, HYDROXYL group, ARRHENIUS equation, MACADAMIA, LONGEVITY
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: 2024
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Author: 郭刚军, 胡小静, 付镓榕, 马尚玄, 徐荣, 黄克昌, 彭志东, 贺熙勇, and 邹建云
Subjects: BIOACTIVE compounds, RADICAL cations, RADICAL anions, MACADAMIA, ETHYL acetate, LINEAR equations, POLYSACCHARIDES, CHLOROFORM
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: 蒋培基, 王德良, 徐东东, 黄承雪, 郭刚刚, 栾春光, and 蒲彪
Subjects: SINGLE nucleotide polymorphisms, FINGERPRINT databases, QUANTITATIVE chemical analysis, ALLELES, MALTING, FORENSIC genetics
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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Author: 郭刚军, 胡小静, 彭志东, 黄克昌, 马尚玄, and 邹建云
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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Author: 郭刚军, 胡小静, 徐荣, 马尚玄, 龙继明, and 李海泉
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
Full Text: View/download PDF

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