Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Long-Xin Luo"'
Autor:
Jun-Feng Yin, Long-Xin Luo, Liang Zhang, Jie-Qiong Wang, Daniel Granato, Fu Yanqing, Mao Yalin, Gao Ying, Chen Gensheng, Yong-Quan Xu
Publikováno v:
Food research international (Ottawa, Ont.). 139
Milky tea is popular in many countries and its color is an important sensory property. The effects of black tea infusion on the color of milky tea prepared with non-dairy creamer were investigated. The results showed that the redder black tea infusio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cea85f971b1be8de6c9675b20b88c72
https://pubmed.ncbi.nlm.nih.gov/33509498
https://pubmed.ncbi.nlm.nih.gov/33509498
Autor:
Hai-Chun Ma, Chun-ying Han, Long-Xin Luo, Xin-Bai Li, Xi-ge Yang, Xiao-Bo Liu, Zhuang Zhao, Wei Han
Publikováno v:
African Journal of Pharmacy and Pharmacology. 7:1907-1910
The aim of this study was to determine the target-controlled concentration of propofol required for successful laryngeal mask airway (LMA) placement after dexmedetomidine pre-injection. Twenty ASA physical status I–II patients aged 20–60 years ol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3521f88516b19bcf22999d1816752aa
https://doi.org/10.5897/ajpp2012.1517
https://doi.org/10.5897/ajpp2012.1517
Publikováno v:
Food Chemistry. 114:665-670
The formation of green tea cream and its chemical components were investigated. The green tea infusions were processed from different parts of new shoots: the bud and the first leaf, the second leaf and its implicative stem, the third leaf and its im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5c1457d1acc1a5afc5f22db01ad7d21
https://doi.org/10.1016/j.foodchem.2008.10.004
https://doi.org/10.1016/j.foodchem.2008.10.004