袩褍斜谢懈泻邪褑懈懈 邪胁褌芯褉邪
Wang, Z.
袙褋械谐芯 锌褍斜谢懈泻邪褑懈泄
7
袥械褌 邪泻褌懈胁薪芯褋褌懈
3
孝懈锌芯胁 锌褍斜谢懈泻邪褑懈泄
2
2026 (3)
- Low-Temperature Oxidation of n-Propylbenzene in Blend with n-Heptane
- Microwave pulsed vacuum drying (MPVD) revolutionizes wolfberry processing: synergistic effects on drying efficiency, microstructure, nutrient preservation and metabolomics
- Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol