Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Lingxiang Qin"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 359-367 (2024)
Edible fungi is a kind of large fungi with high protein, low fat and medicinal value. It has become one of the common food ingredients on the table because of its characteristics of more nutrition, fresh flavor, low calories and multi-functions. With
Externí odkaz:
https://doaj.org/article/81e00ff9285a472582c276d799341193
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 18, Pp 114-121 (2022)
In order to study the effect of oat β-glucan on yam starch, the yam starch/oat β-glucan blends were prepared by rapid visco analyzer. The gelatinizing properties, thermal properties, rheological properties and digestive properties of the blends wer
Externí odkaz:
https://doaj.org/article/5a8e9ef179cf46fb8c3748429d154fd6
Autor:
Xiao Zhexi, Chenxi Zhang, Rufan Zhang, Xianqing Lin, Xiao Chen, Yu Chunhui, Fei Wei, Lingxiang Qin
Publikováno v:
Nano letters. 20(7)
Building a stable solid electrolyte interphase (SEI) is an effective method to enhance the performance of Si-based materials. However, the general strategy ignores the severe side reaction that originates from the penetration of the fluoride anion wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53dea3c454f9ba6cd1481fbe58f40f43
https://pubmed.ncbi.nlm.nih.gov/32520565
https://pubmed.ncbi.nlm.nih.gov/32520565