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1 . Academic Journal
木薯淀粉和改性淀粉结构特性及其与粉圆品质的关系 / Structural Properties of Cassava Starches and Modified Starches and Their Correlation with Fenyuan Quality
저자
by
盛周杨
;
邹波
;
吴继军
;
肖更生
;
徐玉娟
, et al.
소스
广东农业科学 / Guangdong Agricultural Sciences
. 51(1):127-135
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7 . Academic Journal
木薯淀粉和改性淀粉结构特性及其与粉圆品质的关系.
저자
by
盛周杨
;
邹 波
;
吴继军
;
肖更生
;
徐玉娟
, et al.
소스
Guangdong Agricultural Sciences
. Jan2024, Vol. 51 Issue 1, p127-135. 9p.
Find it @ DONGA
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7 . Academic Journal
荔枝果渣可溶性膳食纤维去结合酚前后 结构和功能性质的比较. (Chinese)
저자
by
许涵婷
;
唐语谦
;
胡腾根
;
余元善
;
杨继国
, et al.
소스
Modern Food Science & Technology; 2023, Vol. 39 Issue 8, p206-212, 7p
Scopus
Find it @ DONGA
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7 . Academic Journal
核桃蛋白的研究进展 / Research Progress on Walnut Protein
저자
by
黄雯倩
;
曾婕
;
余元善
;
陈晓维
;
温靖
, et al.
소스
现代食品 / Modern Food
. 29(23):23-28
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7 . Academic Journal
西梅的营养价值及加工研究进展 / Research Progress in Nutritional Value and Processing of Prunus domestica L.
저자
by
陈树鹏
;
陈晓维
;
余元善
;
邹波
;
卜智斌
, et al.
소스
中国果菜 / China Fruit & Vegetable
. 43(6):15-21
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7 . Academic Journal
乳酸菌混合发酵在红枣浆中的发酵特性研究 / Fermentation characteristics of jujube pulp by mixed fermentation of lactic acid bacteria
저자
by
陈晓维
;
温靖
;
肖更生
;
徐玉娟
;
吴继军
, et al.
소스
食品与发酵工业 / Food and Fermentation Industries
. 49(17):174-179
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7 . Academic Journal
不同保鲜方式下鲜切菠萝蜜的品质比较 / Comparison of the Quality of Fresh-cut Jackfruit under Different Preservation Methods
저자
by
范振梅
;
宋贤良
;
陈晓维
;
余元善
;
林羡
, et al.
소스
现代食品科技 / Modern Food Science & Technology
. 39(6):93-100
Scopus
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7 . Academic Journal
荔枝果渣可溶性膳食纤维去结合酚前后结构和功能性质的比较 / Comparison of the Structure and Functional Properties of Soluble Dietary Fiber from Lychee Pomace before and after the Removal of Bound Phenolics
저자
by
许涵婷
;
唐语谦
;
胡腾根
;
余元善
;
杨继国
, et al.
소스
现代食品科技 / Modern Food Science & Technology
. 39(8):206-212
Scopus
Find it @ DONGA
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7 . Academic Journal
信托受益权的执行难点及其对策分析
저자
by
陈晓维
.
소스
广西政法管理干部学院学报 / Journal of Guangxi Administrative Cadre Institute of Politics and Law
. 38(1):111-120
Full Text (CAJ - 정/경/법)
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3 . Academic Journal
不同保鲜方式下鲜切菠萝蜜的品质比较. (Chinese)
저자
by
范振梅
;
宋贤良
;
陈晓维
;
余元善
;
林羡
, et al.
소스
Modern Food Science & Technology; Jun2023, Vol. 39 Issue 6, p93-100, 8p
Scopus
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