Elsevier电子期刊(5)
在“Elsevier电子期刊”中,命中:5条,耗时:0.176946 秒

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1.Reduced graphene oxide/carbon nanotubes sponge: A new high capacity and long life anode material for sodium-ion batteries
3.Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein
作者:Xingfeng Xua ; b ; jiaonanxuxingfeng@126.com" class="auth_mail" title="E-mail the corresponding author ; Junzhen Zhonga ; zhongjunzhen@163.com" class="auth_mail" title="E-mail the corresponding author ; Jun Chena ; chen-jun1986@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Chengmei Liua ; 1 ; liuchengmei@aliyun.com" class="auth_mail" title="E-mail the corresponding author ; Liping Luoa ; lluo2@126.com" class="auth_mail" title="E-mail the corresponding author ; Shunjing Luoa ; luoshunjing@aliyun.com" class="auth_mail" title="E-mail the corresponding author ; Lixin Wuc ; wulixin@gabchina.com" class="auth_mail" title="E-mail the corresponding author ; David Julian McClementsb ; d ; 1 ; mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
刊名:Food Chemistry
出版年:2016
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