科研产出
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111721Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread
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来源:JOURNAL OF CEREAL SCIENCE
关键词: Damaged starch; Rice flour; Gluten-free bread
年份:2021
111722Fuel properties and combustion behaviors of fast torrefied pinewood in a heavily loaded fixed-bed reactor by superheated steam
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来源:BIORESOURCE TECHNOLOGY
关键词: SHS torrefaction; Uniform heating; Fuel properties; Combustion behaviors; Fuel alternatives
年份:2021
111723Relative contribution of environmental medium and internal organs to lead accumulation of wheat grain
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来源:SCIENCE OF THE TOTAL ENVIRONMENT
关键词: Wheat; Pb; Atmospheric deposition; Soil contamination; Lead isotope; Organ contribution rate
年份:2022
111724Regulation of Soil Microbial Community Structure and Biomass to Mitigate Soil Greenhouse Gas Emission
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来源:FRONTIERS IN MICROBIOLOGY
关键词: cover crops; soil microbial community structure; greenhouse gas emission; decomposition; cover crop management practices
年份:2022
111725Ochratoxin A and zearalenone in poultry feed samples from South China
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来源:JOURNAL OF FOOD SAFETY
111726The role of VvMYBA2r and VvMYBA2w alleles of the MYBA2 locus in the regulation of anthocyanin biosynthesis for molecular breeding of grape (Vitis spp.) skin coloration
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来源:PLANT BIOTECHNOLOGY JOURNAL
关键词: grapevine; haplotype; MYB transcription factor; anthocyanin biosynthesis; berry colour
111727Transcriptomic analysis of diapause-associated genes in Exorista civilis Rondani (Diptera:Tachinidae)
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来源:ARCHIVES OF INSECT BIOCHEMISTRY AND PHYSIOLOGY
关键词: diapause; diapause‐ associated genes; Exorista civilis; transcriptome
年份:2021
111728Production of viable chicken by allogeneic transplantation of primordial germ cells induced from somatic cells
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来源:NATURE COMMUNICATIONS
年份:2021
111729An Object- and Topology-Based Analysis (OTBA) Method for Mapping Rice-Crayfish Fields in South China
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来源:REMOTE SENSING
关键词: rice-crayfish field; object-based method; topology; classification; high-resolution image
年份:2021
111730Holistic review of corn fiber gum: Structure, properties, and potential applications
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来源:TRENDS IN FOOD SCIENCE & TECHNOLOGY
关键词: Corn fiber gum; Structural features; Biological activity; Emulsifying property
年份:2021