Chemical and Food Science
Formulation optimization of japonica rice and lactic acid bacteria fermented compound beverage by response surfaceLIU He, LIN Qian, JIANG Jiayue, CAI Wenqi, LUO Mingshuo, WANG Ziyi, ZHU Lijie, ZHU Danshi, YANG LinaEffect of chitosan composite coating on preservation of blueberryLV Jingyi, BAI LIN, ZHANG Liang, HAN Xuzhou, XU Dongle, DING Siyang, GE Yonghong, LI CanyingThe preservation properties of nano-Ag/ZnO-chitosan coatings on Hairtail fish ballsXU Zhaomeng, WU Chaoling, WEI Xuqing, SUN TongA new type of POM-based supramolecular compound can be used as a photocatalytic and electrochemical sensor:structure,characterization and propertiesTIAN Aixiang, JIN Liang, YING JunEffect of spiral guaternary ammonium salt and anion on preparation of porous grapheme by dual-electrode exfoliationWEI Ying, ZHU Yaofeng, TAO Mingsong, ZHANG QingguoSynthesis and property of a cadmium complex based on Cl-ions and bis(pyridyl)-bis(amide)ligandsWANG Xiang, LIN Jiafeng, LI Huan, WANG ChenyingKeggin type polyoxometalate-based supramolecular compounds constructed by organic amine ligands:synthesis,structure and catalytic propertiesYING Jun, SUN Chenxi, TIAN AixiangSynthesis,structure and fluorescence property of a supramolecular zinc complex containing entangled double chainsZHU Lie, LIN Jiafeng, WANG Chenying, XIAO Hanyu, WANG Xiang
