Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Juan-Juan Pang"'
Publikováno v:
Inorganica Chimica Acta. 428:170-175
In attempts to investigate the photoluminescent properties of the Cd and Pb-based materials, two new microporous 3D metal organic frameworks (MOFs) [Cd2(pdt)(H2O)2]n (1) and [Pb4(pdt)(aip)2(H2O)4]n (2) (pdt = 1,3-propanediaminetetraacetate anion; aip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55a1a5a5ff040ab5868a52e4a76b7d11
https://doi.org/10.1016/j.ica.2014.12.036
https://doi.org/10.1016/j.ica.2014.12.036
Publikováno v:
New Journal of Chemistry. 39:431-438
Based on an attempt to investigate the influence of solvents and counteranions on the structures and photoluminescence properties of Pb-based metal–organic frameworks, the hydrothermal reactions of the same amounts of Pb(NO3)2 and Pb(OAc)2 with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01364a9c9792143bdda3608672b036e1
https://doi.org/10.1039/c4nj01506a
https://doi.org/10.1039/c4nj01506a
Autor:
Xiao-Mei Sha, Kai Zeng, Derong Lin, Lu Zhang, Ping-Ping Tang, Jin-Lin Li, Tu Zongcai, Juan-Juan Pang, Hui Wang
Publikováno v:
Journal of Food Processing and Preservation. 41:e13088
The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass carp (Ctenopharyngodon idellus) fillets was investigated by comparing two frying time points (2 and 4 min). Although frying decreased overall fatty acid cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a0e1e0b634982ff3399d5434be39ec2
https://doi.org/10.1111/jfpp.13088
https://doi.org/10.1111/jfpp.13088
Autor:
Derong Lin, Juan-Juan Pang, Ping-Ping Tang, Hui Wang, Kai Zeng, Tu Zongcai, Xiao-Mei Sha, Jin-Lin Li, Lu Zhang
Publikováno v:
Journal of Food Processing and Preservation. 41:e12995
Fish has long been considered as an available source of high-quality protein in human diet. Grass carp (Ctenopharyngodon idellus) soup, produced with a traditional Chinese method, is one of the most favorite Chinese foods due to its pleasant smell an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdc309b39820f8750afbe79e9382fc35
https://doi.org/10.1111/jfpp.12995
https://doi.org/10.1111/jfpp.12995
Publikováno v:
New Journal of Chemistry; 2015, Vol. 39 Issue 1, p431-438, 8p