Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yulun Zeng"'
Autor:
Man Yang, Liang Sun, Yulun Zeng, Jun Cheng, Kang He, Xi Yang, Ziqiang Wang, Longqian Yu, Heng Niu, Tongzhou Ji, Gong Chen, Bingfeng Miao, Xiangrong Wang, Haifeng Ding
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-7 (2024)
Abstract Yttrium iron garnet, a material possessing ultralow magnetic damping and extraordinarily long magnon diffusion length, is the most widely studied magnetic insulator in spintronics and magnonics. Field-free electrical control of perpendicular
Externí odkaz:
https://doaj.org/article/8c3b73480e6a4923b4a5852db670d86f
Autor:
Pao Li, Jing Xie, Hui Tang, Cong Shi, Yanhua Xie, Jing He, Yulun Zeng, Hongli Zhou, Bo Xia, Chunyan Zhang, Liwen Jiang
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 2, Pp 890-896 (2019)
Abstract It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky t
Externí odkaz:
https://doaj.org/article/b580c30aaf3c4ce9bf10f881195e4f6c
Autor:
Man Yang, Bingfeng Miao, Jun Cheng, Kang He, Xi Yang, Yulun Zeng, Ziqiang Wang, Liang Sun, Xiangrong Wang, Antonio Azevedo, Subhankar Bedanta, Haifeng Ding
Publikováno v:
Physical Review B. 105
Autor:
Chunyan Zhang, Yulun Zeng, Hongli Zhou, Pao Li, Hui Tang, Yanhua Xie, Jing Xie, Liwen Jiang, Jing He, Bo Xia, Cong Shi
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 2, Pp 890-896 (2019)
Food Science & Nutrition, Vol 7, Iss 2, Pp 890-896 (2019)
It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine
Autor:
Pao Li, Jing Xie, Hui Tang, Cong Shi, Yanhua Xie, Jing He, Yulun Zeng, Hongli Zhou, Bo Xia, Chunyan Zhang, Liwen Jiang
Publikováno v:
Food Science & Nutrition
The cover image is based on the Original Research Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods by Pao Li et al.,