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[期刊论文] 作者：HE Miao,WANG Yi-Fang,BIAN Jian,
来源：黑龙江科技学院学报 年份：2008
为探究吕家坨井田地质构造格局,根据钻孔勘探资料,采用分形理论和趋势面分析方法,研究了井田7...
[期刊论文] 作者：Zhang Wen-Liang,Wu Guo-Jiang,Zhang Miao,Wang Jun-Mao,Han Jia-Hua,
来源：中国物理B（英文版） 年份：2008
In this paper, we make use of the auxiliary equation and the expanded mapping methods to find the new exact periodic solutions for (2+1)-dimeusional dispersive...
[会议论文] 作者：Dongxu Zhang,Jian Chen,,Miao Wang,Jing WU,Guocheng Du,
来源：第十四届世界食品科技大会 年份：2008
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[会议论文] 作者：Dongxu Zhang,,Miao Wang,Jing WU,Guocheng Du,Jian Chen,
来源：第十四届世界食品科技大会 年份：2008
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ENHANCED HYALURONIC ACID PRODUCTION OF STREPTOCOCCUS ZOOEPIDEMICUS BY A TWO-STAGE DISSOLVED OXYGEN C
[会议论文] 作者：Long Liu,Guocheng Du,Jian Chen,Miao Wang,Jun Sun,
来源：第十四届世界食品科技大会 年份：2008
This study aimed to enhance hyaluronic acid (HA) production of Streptococcus zooepidemicus by a two-stage dissolved oxygen (DO) control strategy based on the characterization of broth rheology and oxy...
ENHANCED WATER ABSORPTION RATE OF WHEAT GLUTEN BY HYDROTHERMAL TREATMENT FOLLOWED BY MICROBIAL TRANS
[会议论文] 作者：Song Liu,Dongxu Zhang,Long Liu,Miao Wang,Guocheng Du,Jian Chen,
来源：第十四届世界食品科技大会 年份：2008
Wheat gluten has been widely used in food industry to provide various functional properties in diverse products.As a basic quality index of wheat gluten,water absorption rate (WAR) which contributes t...
[会议论文] 作者：Dongxu Zhang,Miao Wang,Jing Wu,Li Cui,Guocheng Du,Jian Chen,
来源：第十四届世界食品科技大会 年份：2008
Transglutaminase (TGase) is a very important enzyme using in food industry today.This enzyme has been used for improving the functional properties of various proteins including meat,soy,myosin,globuli...
[会议论文] 作者：LIU Xiumei,LIU Li,YANG Miao,WANG Chang,YAN Peifang,LIU Qingshan,LI Changping,Urs Welz-Biermann,
来源：第一届全国离子液体与绿色过程会议(1st Asia Pacific Conference on Ionic Liquid 年份：2008
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