يعرض 1 - 4 نتائج من 4 نتيجة بحث عن '"Silei Lv"', وقت الاستعلام: 0.93s تنقيح النتائج
  1. 1
    Academic Journal
    Preparation, characterization, and adsorption capacity of pyrophosphoric acid sustainable activated carbon from baijiu spent grains for risk factor mitigation

    المؤلفون: Ziyang Wu, Silei Lv, Peng Xiao, Huan Cheng, Hehe Li, Jinyuan Sun, Xingqian Ye, Baoguo Sun

    المصدر: Food Chemistry Advances, Vol 5, Iss , Pp 100753- (2024)

    مصطلحات موضوعية: Safety assurance, Spent grains, Activated carbon, Alcoholic beverages, Sustainable technique, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24001497; https://doaj.org/toc/2772-753X

    URL الوصول: https://doaj.org/article/123e4822ffe04f34a62037c03675e30c

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  2. 2
    Academic Journal
    Effect of 3D printed teeth and virtual simulation system on the pre-clinical access cavity preparation training of senior dental undergraduates

    المؤلفون: Mengting Duan, Silei Lv, Bing Fan, Wei Fan

    المصدر: BMC Medical Education, Vol 24, Iss 1, Pp 1-9 (2024)

    مصطلحات موضوعية: 3D printing, Pre-clinical training, Virtual simulation system, Access cavity preparation, Dental, Undergraduate, Special aspects of education, LC8-6691, Medicine

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1472-6920

    URL الوصول: https://doaj.org/article/39d8349e2845400089c82d3dcdb6b1d9

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  3. 3
    Academic Journal
    Enhanced in vitro antibacterial effect against Enterococcus faecalis by using both low-dose cetylpyridinium chloride and silver ions

    المؤلفون: Silei Lv, Wei Fan, Bing Fan

    المصدر: BMC Oral Health, Vol 23, Iss 1, Pp 1-10 (2023)

    مصطلحات موضوعية: Enterococcus faecalis, Cetylpyridinium chloride, Silver ion, Root canal, Antibacterial agent, Dentistry, RK1-715

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1472-6831

    URL الوصول: https://doaj.org/article/a3f504b3594d4f0b8fd789b40da4bcf5

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  4. 4
    Academic Journal
    Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis

    المؤلفون: Shiqi Yang, Jiawen Duan, Silei Lv, Ling Xu, Hehe Li

    المصدر: Fermentation, Vol 8, Iss 12, p 720 (2022)

    مصطلحات موضوعية: baijiu, daqu, flavor, rapid judgment, marker compounds, Fermentation industries. Beverages. Alcohol, TP500-660

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2311-5637/8/12/720; https://doaj.org/toc/2311-5637

    URL الوصول: https://doaj.org/article/9beba8b3113443e58924f2b19bd89e3a

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