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Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography

食品科学与工程 , 仲恺农业工程学院

Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry

食品科学与工程 , 仲恺农业工程学院

Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

食品科学与工程 , 仲恺农业工程学院

Spectrum and energy efficiency maximization in UAV-enabled mobile relaying

6G环境认知通信与感知课题组-曾勇 , 东南大学

Freeze-Dried Biopharmaceutical Formulations are Surprisingly Less Stable than Liquid Formulations during Dropping

方伟杰实验室 , 浙江大学

Composite cathode for all-solid-state lithium batteries: Progress and perspective

慈立杰课题组 , 哈尔滨工业大学（深圳）

Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh-cut lettuce (Lactuca sativa Var. crispa L)

食品科学与工程 , 仲恺农业工程学院

Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt

食品科学与工程 , 仲恺农业工程学院

Effect of electrolysed water generated by sodium chloride combined with sodium bicarbonate solution against Listeria innocua in broth and on shrimp

食品科学与工程 , 仲恺农业工程学院

Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre

食品科学与工程 , 仲恺农业工程学院

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