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pro vyhledávání: '"Xiangnan Chu"'
Autor:
Liqun Li, Zhenzhen Liu, Xu Li, Xiangnan Chu, Weibing Yang, Bingxin Wang, Yanzhou Xie, Xuejun Li
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch. In this study, we investigate
Externí odkaz:
https://doaj.org/article/f0aef22c8ada4e97985d7b2e137d19d8
Publikováno v:
Zhonghua wei zhong bing ji jiu yi xue. 32(9)
To investigate the changes and clinical significance of blood coagulation function and von Willebrand factor antigen (vWF:Ag) in patients with HELLP syndrome (hemolysis, elevated liver function, low platelet count).The clotting data of patients with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3edde6ec8f0f8d85137f4ac8b2e2f31f
https://pubmed.ncbi.nlm.nih.gov/33081902
https://pubmed.ncbi.nlm.nih.gov/33081902