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Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine. 期刊论文
Food chemistry, 2019, 卷号: Vol.275, 页码: 407-416
作者:  Yijin Yang;  Yongjun Xia;  Guangqiang Wang;  Leren Tao;  Jianshen Yu
收藏  |  浏览/下载:8/0  |  提交时间:2019/12/17
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.275, 页码: 407-416
作者:  Yang, Yijin;  Xia, Yongjun;  Wang, Guangqiang;  Tao, Leren;  Yu, Jianshen
收藏  |  浏览/下载:10/0  |  提交时间:2019/12/17
Lactic Acid Bacteria With Antioxidant Activities Alleviating Oxidized Oil Induced Hepatic Injury in Mice 期刊论文
Frontiers in Microbiology, 2018, 卷号: Vol.9
作者:  Xiangna Lin;  Yongjun Xia;  Guangqiang Wang;  Yijin Yang;  Zhiqiang Xiong
收藏  |  浏览/下载:4/0  |  提交时间:2019/12/26
Ultrasensitive Detection of Single Nucleotide Polymorphism in Human Mitochondrial DNA Utilizing Ion-Mediated Cascade Surface-Enhanced Raman Spectroscopy Amplification 期刊论文
Analytical Chemistry, 2015, 卷号: Vol.87 No.5, 页码: 2734-2740
作者:  Muling Shi;  Jing Zheng;  Yongjun Tan;  Guixiang Tan;  Jishan Li
收藏  |  浏览/下载:2/0  |  提交时间:2019/12/31
Ultrasensitive detection of single nucleotide polymorphism in human mitochondrial dna utilizing ion-mediated cascade surface-enhanced Raman spectroscopy amplification 期刊论文
Analytical Chemistry, 2015, 卷号: Vol.87 No.5, 页码: 2734-2740
作者:  Shi, Muling;  Zheng, Jing;  Tan, Yongjun;  Tan, Guixiang;  Li, Jishan
收藏  |  浏览/下载:2/0  |  提交时间:2019/12/31
Synthesis of gold nanorods and their functionalization with bovine serum albumin for optical hyperthermia. 期刊论文
Journal of Biomedical Nanotechnology, 2014, 卷号: Vol.10 No.8, 页码: 1440-1449
作者:  Zhang, Liming;  Xia, Kai;  Bai, Ying-Ying;  Lu, Zhuoxuan;  Tang, Yongjun
收藏  |  浏览/下载:2/0  |  提交时间:2019/12/31


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