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H

Haiyang Ma

ningxia university
H指数:12
被引数:1,139

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Preparation and characterization of chickpea protein isolate-grape seed proanthocyanidin-konjac gum ternary complex: Focusing on structure, gel properties, stability and functional properties

鹰嘴豆蛋白分离物-葡萄籽原花青素-魔芋胶三元复合物的制备与表征:聚焦于结构、凝胶特性、稳定性和功能特性

2025-04-010
PRE
Evidence for time-reversal symmetry-breaking kagome superconductivity
2024-08-281
PRE