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Genetic Diversity, Inbreeding Level, and Genetic Load in Endangered Snub-Nosed Monkeys (Rhinopithecus) 期刊论文
FRONTIERS IN GENETICS, 2020, 卷号: 11, 页码: 10
作者:  Kuang, Weimin;  Hu, Jingyang;  Wu, Hong;  Fen, Xiaotian;  Dai, Qingyan
收藏  |  浏览/下载：29/0  |  提交时间：2021/09/17
Gate-Tuned Interlayer Coupling in van der Waals Ferromagnet Fe3GeTe2 Nanoflakes 期刊论文
PHYSICAL REVIEW LETTERS, 2020, 卷号: 125
作者:  Zheng, Guolin;  Xie, Wen-Qiang;  Albarakati, Sultan;  Algarni, Meri;  Tan, Cheng
收藏  |  浏览/下载：20/0  |  提交时间：2020/11/26
Thermal Biology of Cold-climate Distributed Heilongjiang Grass Lizard, Takydromus amurensis 期刊论文
ASIAN HERPETOLOGICAL RESEARCH, 2020, 卷号: 11, 期号: 4, 页码: 350-359
作者:  Hao Xin;  Tao Shiang;  Meng Yu;  Liu Jingyang;  Cui Luoxin
收藏  |  浏览/下载：2/0  |  提交时间：2021/10/26
Fabrication, physicochemical and antibacterial properties of ethyl cellulose-structured cinnamon oil oleogel: a relation of ethyl cellulose viscosity and oleogel performance. 期刊论文
Journal of the science of food and agriculture, 2019
作者:  Kai Zhang;  Wenhang Wang;  Xiao Wang;  Shan Cheng;  Jingyang Zhou
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17
Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature. 期刊论文
Food Chemistry, 2019, 卷号: Vol.271, 页码: 527-535
作者:  Cheng, Shan;  Wang, Wenhang;  Li, Yu;  Gao, Guixian;  Zhang, Kai
收藏  |  浏览/下载：5/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. 期刊论文
Food Chemistry, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong
收藏  |  浏览/下载：15/0  |  提交时间：2019/12/17
Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 527-535
作者:  Cheng, Shan;  Wang, Wenhang;  Li, Yu;  Gao, Guixian;  Zhang, Kai
收藏  |  浏览/下载：11/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/13
Efficacy and safety of ranibizumab 0.5 mg in Chinese patients with visual impairment due to diabetic macular edema: results from the 12-month REFINE study 期刊论文
2019, 卷号: 257, 期号: 3, 页码: 529-541
作者:  Li, Xiaoxin;  Dai, Hong;  Li, Xiaorong;  Han, Mei;  Li, Jun
收藏  |  浏览/下载：175/0  |  提交时间：2020/01/03

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