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pro vyhledávání: '"Wei MP"'
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Autor:
Guo R; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China., Shi AM; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China., Deng L; Nutrition, Metabolism and Genomics Group, Human Nutrition and Health Division, Wageningen University and Research, Wageningen, WE 6708, The Netherlands., Li L; Department of Physiology, School of Basic Medical Sciences, Anhui Medical University, Anhui, 230031, China., Wang LC; Department of Physiology, School of Basic Medical Sciences, Anhui Medical University, Anhui, 230031, China., Oteng AB; Department of Pathology and Cell Biology, Columbia University, New York, USA., Wei MP; School of Basic Medical Sciences, Beijing Key Laboratory of Neural Regeneration and Repair, Advanced Innovation Center for Human Brain Protection, Capital Medical University, Beijing, 100069, China., Zhao ZH; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China., Hooiveld G; Nutrition, Metabolism and Genomics Group, Human Nutrition and Health Division, Wageningen University and Research, Wageningen, WE 6708, The Netherlands., Zhang C; School of Basic Medical Sciences, Beijing Key Laboratory of Neural Regeneration and Repair, Advanced Innovation Center for Human Brain Protection, Capital Medical University, Beijing, 100069, China., Wang Q; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China.
Publikováno v:
Molecular nutrition & food research [Mol Nutr Food Res] 2022 Jan; Vol. 66 (1), pp. e2100210. Date of Electronic Publication: 2021 Nov 21.
Autor:
Wei MP; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Yu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Guo YH; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Cheng YL; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Xie YF; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Yao WR; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.
Publikováno v:
Microbiological research [Microbiol Res] 2022 Jan; Vol. 254, pp. 126912. Date of Electronic Publication: 2021 Nov 01.
Autor:
Wei MP; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Yu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Guo YH; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Cheng YL; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Xie YF; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Yao WR; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.
Publikováno v:
Microbiological research [Microbiol Res] 2021 Nov 19; Vol. 255, pp. 126924. Date of Electronic Publication: 2021 Nov 19.
Autor:
Wei MP; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Zhu XW; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Yu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Xie YF; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Guo YH; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Cheng YL; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Qian H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Yao WR; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.
Publikováno v:
Natural product research [Nat Prod Res] 2021 Nov; Vol. 35 (22), pp. 4323-4330. Date of Electronic Publication: 2020 Jan 21.
Autor:
Wei MP; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China., Yu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China., Guo YH; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China., Cheng YL; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China., Xie YF; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China., Yao WR; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.
Publikováno v:
Biochimica et biophysica acta. Biomembranes [Biochim Biophys Acta Biomembr] 2021 Nov 01; Vol. 1863 (11), pp. 183699. Date of Electronic Publication: 2021 Jul 20.
Autor:
Wei MP; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Qiu JD; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Li L; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Xie YF; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Guo YH; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Yu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Cheng YL; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Qian H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China., Yao WR; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China.; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China.
Publikováno v:
Natural product research [Nat Prod Res] 2021 Nov; Vol. 35 (22), pp. 4740-4745. Date of Electronic Publication: 2020 Jan 29.
Autor:
Wei MP; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Qiu JD; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Li L; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Xie YF; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Yu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Guo YH; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China., Yao WR; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, China. Electronic address: yaoweirongcn@jiangnan.edu.cn.
Publikováno v:
Journal of ethnopharmacology [J Ethnopharmacol] 2021 Mar 25; Vol. 268, pp. 113552. Date of Electronic Publication: 2020 Nov 03.
Autor:
Song TJ; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Lan XY; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Wei MP; State Key Laboratory of Membrane Biology, School of Life Sciences, Peking University-IDG/McGovern Institute for Brain Research, Peking University, Beijing, China.; Department of Neurobiology, Capital Medical University, Beijing, China., Zhai FJ; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Boeckers TM; Institute for Anatomy and Cell Biology, Ulm University, Ulm, Germany., Wang JN; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Yuan S; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Jin MY; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Xie YF; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Dang WW; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Zhang C; State Key Laboratory of Membrane Biology, School of Life Sciences, Peking University-IDG/McGovern Institute for Brain Research, Peking University, Beijing, China.; Department of Neurobiology, Capital Medical University, Beijing, China., Schön M; Institute for Anatomy and Cell Biology, Ulm University, Ulm, Germany., Song PW; Department of Neurobiology, School of Basic Medical Sciences, Fudan University, Shanghai, China., Qiu MH; Department of Neurobiology, School of Basic Medical Sciences, Fudan University, Shanghai, China., Song YY; School of Basic Medical Sciences, Tianjin Medical University, Tianjin, China., Han SP; Wuxi HANS Health Medical Technology Co., Ltd., Wuxi, China., Han JS; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China., Zhang R; Department of Neurobiology, School of Basic Medical Sciences, Peking University, Beijing, China.; Neuroscience Research Institute, Peking University, Beijing, China.; Key laboratory for Neuroscience, Ministry of Education/National Health and Family Planning Commission, Peking University, Beijing, China.
Publikováno v:
Frontiers in cellular neuroscience [Front Cell Neurosci] 2019 Mar 26; Vol. 13, pp. 111. Date of Electronic Publication: 2019 Mar 26 (Print Publication: 2019).
Autor:
Wei MP; Key Laboratory of Energy Material Chemistry, Ministry of Education, Key Laboratory of Advanced Functional Materials, Institute of Applied Chemistry, Xinjiang University, Urumqi 830046, Xinjiang, PR China., Chai H; Key Laboratory of Energy Material Chemistry, Ministry of Education, Key Laboratory of Advanced Functional Materials, Institute of Applied Chemistry, Xinjiang University, Urumqi 830046, Xinjiang, PR China. Electronic address: huichmails@163.com., Cao YL; Key Laboratory of Energy Material Chemistry, Ministry of Education, Key Laboratory of Advanced Functional Materials, Institute of Applied Chemistry, Xinjiang University, Urumqi 830046, Xinjiang, PR China., Jia DZ; Key Laboratory of Energy Material Chemistry, Ministry of Education, Key Laboratory of Advanced Functional Materials, Institute of Applied Chemistry, Xinjiang University, Urumqi 830046, Xinjiang, PR China. Electronic address: jdz0991@gmail.com.
Publikováno v:
Journal of colloid and interface science [J Colloid Interface Sci] 2018 Aug 15; Vol. 524, pp. 297-305. Date of Electronic Publication: 2018 Mar 28.