المؤلفون: Zhao, Jie, Tang, Zhi, Jiang, Yuchu, Yang, Yijian, Liao, Junbo, Su, Zhangjie, Usman, Ahsan Muhammad, Chen, Xiaoyu, Xiao, Gelei

المساهمون: National Natural Science Foundation of China, Natural Science Foundation of Hunan Province

المصدر: Brain‐X ; volume 2, issue 4 ; ISSN 2835-3153 2835-3153

الاتاحة: https://doi.org/10.1002/brx2.70008
https://onlinelibrary.wiley.com/doi/pdf/10.1002/brx2.70008

المؤلفون: Wang, Yiyang, Jiang, Wen, Jiang, Yuchu, Julian McClements, David, Liu, Fuguo, Liu, Xuebo

المساهمون: National Natural Science Foundation of China, National Key Research and Development Program of China

المصدر: Food Chemistry ; volume 387, page 132790 ; ISSN 0308-8146

الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2022.132790
https://api.elsevier.com/content/article/PII:S030881462200752X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S030881462200752X?httpAccept=text/plain

المؤلفون: Jiang, Yuchun, 江毓純

Thesis Advisors: Dr. LIN, HUEI-HUANG, 林輝煌 博士

وصف الملف: 185

الاتاحة: http://ndltd.ncl.edu.tw/handle/30416980052069074340