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2.Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation
刊名:Food Chemistry
出版年:2017
3.CrCuAgN PVD nanocomposite coatings: Effects of annealing on coating morphology and nanostructure
4.Cu-Ni-PGE mineralisation at the Aurora Project and potential for a new PGE province in the Northern Bushveld Main Zone
5.The prevalence and characterization of antibiotic-resistant and virulent Escherichia coli strains in the municipal wastewater system and their environmental fate
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