主题:【悬赏帖】求助5篇外文,谢谢!

浏览 |回复5 电梯直达
trueyeoman
结帖率:
100%
关注:0 |粉丝:0
新手级: 新兵
悬赏金额:10积分 状态: 已解决
【序号】:1
【作者】: Wu Y, Li W , Cui W , et al.
【题名】:A molecular modeling approach to understandconformation-functionality relationships of galactomannans with differentmannose/galactose ratios
【期刊】:Food Hydrocolloids,
【年、卷、期、起止页码】: 2012, 26(2):359-364.
【全文链接】:
【序号】:2
【作者】: Hu X , Zhao J , Zhao Q , et al.
【题名】:Structure and Characteristic of β-Glucan in Cereal: A Review
【期刊】:Journal of Food Processing and Preservation
【年、卷、期、起止页码】: 2014, 39(6).
【全文链接】:
【序号】:3
【作者】: Velasco S E , Areizaga J , Irastorza A , etal.
【题名】:Chemical and Rheological Properties of the β-Glucan Producedby Pediococcus parvulus 2.6
【期刊】:Journal of Agricultural and Food Chemistry
【年、卷、期、起止页码】: 2009, 57(5):1827-1834
【全文链接】:
【序号】:4
【作者】: Tosh S M , Wood P J , Wang Q , et al.
【题名】:Structural characteristics and rheological properties ofpartially hydrolyzed oat β-glucan: the effects of molecular weight andhydrolysis method
【期刊】:Carbohydrate Polymers
【年、卷、期、起止页码】: 2004, 55(4):425-436.
【全文链接】:
【序号】:5
【作者】: Brummer Y , Defelice C , Wu Y , et al.
【题名】:Textural and Rheological Properties of Oat Beta-Glucan Gelswith Varying Molecular Weight Composition
【期刊】:Journal of Agricultural and Food Chemistry
【年、卷、期、起止页码】: 2014, 62(14):3160-3167.
【全文链接】:
最佳答案:HarryHuang回复于2019/03/25
1111111111111111111111
为您推荐
推荐帖
Last edit by dong3626 举报
HarryHuang
结帖率:
100%
关注:0 |粉丝:0
新手级: 新兵
HarryHuang
结帖率:
100%
关注:0 |粉丝:0
新手级: 新兵
HarryHuang
结帖率:
100%
关注:0 |粉丝:0
新手级: 新兵
HarryHuang
结帖率:
100%
关注:0 |粉丝:0
新手级: 新兵
HarryHuang
结帖率:
100%
关注:0 |粉丝:0
新手级: 新兵