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1 . Academic Journal
远程药学服务对初诊高血压患者用药疗效及安全性的影响 / Effect of Remote Pharmaceutical Care on the Efficacy and Safety of Medication in Patients with Newly-Diagnosed Hypertension
저자
by
陆文静
;
王秦
;
李晓烨
;
戴佩芳
;
叶岩荣
, et al.
소스
中国药业 / China Pharmaceuticals
. 33(4):22-26
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7 . Academic Journal
鸡油的加工技术及开发利用研究进展. (Chinese)
저자
by
姜涛
;
杨彪
;
邹烨
;
马晶晶
;
李鹏鹏
, et al.
소스
China Condiment; Mar2024, Vol. 49 Issue 3, p202-208, 7p
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7 . Academic Journal
丛培刚:"长期主义"成就中国辣根第一品牌
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by
邹烨
.
소스
中国商人 / Zhongguo Shangren
. (2):218-220
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3 . Academic Journal
添加非肉蛋白对肌原纤维蛋白性质及乳化特性的影响. (Chinese)
저자
by
黄春阳
;
马晶晶
;
杨静
;
李超
;
徐为民
, et al.
소스
Food & Fermentation Industries; 2023, Vol. 49 Issue 24, p206-212, 7p
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7 . Academic Journal
王蕾:品质与艺术融合成就凯门品牌文化基因
저자
by
邹烨
.
소스
中国商人 / Zhongguo Shangren
. (1):252-253
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3 . Academic Journal
淘汰蛋鸡鸡肉及其副产物高值化开发应用的 研究进展. (Chinese)
저자
by
王灵娟
;
李良
;
杨静
;
马晶晶
;
杨彪
, et al.
소스
Food Research & Development; 2023, Vol. 44 Issue 13, p202-209, 8p
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7 . Academic Journal
鸡血球肽螯合铁的结构表征及其稳定性研究 / Structural Characterization and Stability Study of Iron-Chelating Peptides from Chicken Blood
저자
by
石景
;
邹烨
;
马晶晶
;
杨彪
;
王道营
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 44(19):427-432
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7 . Academic Journal
添加非肉蛋白对肌原纤维蛋白性质及乳化特性的影响 / Effect of addition of non-meat proteins on properties and emulsification of myofibrillar proteins
저자
by
黄春阳
;
马晶晶
;
杨静
;
李超
;
徐为民
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 49(24):206-212
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7 . Academic Journal
添加非肉蛋白对南京香肠品质特性的影响 / Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages
저자
by
黄春阳
;
王哲
;
王灵娟
;
张新笑
;
邹烨
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 44(21):91-96
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7 . Academic Journal
肉品屠宰加工副产物中磷脂的含量与功能活性研究进展 / Research on content and functional activities of phospholipids in by-products of meat slaughtering
저자
by
兰毅博
;
邹烨
;
王晓雯
;
王哲
;
杨彪
, et al.
소스
食品安全质量检测学报 / Journal of Food Safety & Quality
. 14(23):248-254
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