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Corrigendum to“Aromatic composition and sensory characteristics of passion fruit wine fermented by different indigenous non-Saccharomyces yeast strains”[Food Bioscience 68106576]
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作者 Yiwei Zhang Xiaoyue Xiong +1 位作者 Yuanlin Li Yongguang Huang 《Food Bioscience》 2025年第6期2769-2770,共2页
The authors regret for missing the Supplementary files.To help readers better understand the content of this article,the missing supplementary files are provided.The authors would like to apologize for any inconvenien... The authors regret for missing the Supplementary files.To help readers better understand the content of this article,the missing supplementary files are provided.The authors would like to apologize for any inconvenience caused.Appendix A.Supplementary data Supplementary data to this article can be found online at https://doi.org/10.1016/j.fbio.2025.106922. 展开更多
关键词 supplementary files sensory characteristics aromatic composition passion fruit wine supplementary data indigenous non saccharomyces yeast strains
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Corrigendum to“Aromatic composition and sensory characteristics of passion fruit wine fermented by different indigenous non-Saccharomyces yeast strains”[Food Bioscience 68106576]
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作者 Yiwei Zhang Xiaoyue Xiong +1 位作者 Yuanlin Li Yongguang Huang 《Food Bioscience》 2025年第7期2730-2730,共1页
The authors regret for missing the Supplementary files.To help readers better understand the content of this article,the missing sup-plementary files are provided.The authors would like to apologize for any inconvenie... The authors regret for missing the Supplementary files.To help readers better understand the content of this article,the missing sup-plementary files are provided.The authors would like to apologize for any inconvenience caused. 展开更多
关键词 sensory characteristics aromatic composition passion fruit wine supplementary filesto indigenous non saccharomyces yeast strains
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Aromatic Carbon Coated Tin Composites as Anode Materials for Lithium Ion Batteries
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作者 AI Changchun HU Yi +3 位作者 LIU Yang SUN Jutang TIAN Qifeng WU Yuanxin 《Wuhan University Journal of Natural Sciences》 CAS 2013年第3期191-194,共4页
Aromatic carbon coated tin composites(A/Sn) have been prepared by thermal decomposition of the stannous 1,8-naphthalenedicarboxylate precursors,which is a reformative preparation method.Sugar carbon coated tin compo... Aromatic carbon coated tin composites(A/Sn) have been prepared by thermal decomposition of the stannous 1,8-naphthalenedicarboxylate precursors,which is a reformative preparation method.Sugar carbon coated tin composites(S/Sn) also are prepared as a contrast with the A/Sn composites.The morphology and composition of the products were characterized by Scanning Electricity Microscopy(SEM) and X-Ray Diffraction(XRD).Their electrochemical performance as anode materials for lithium ion batteries were investigated;the results indicated that these materials exhibited good performance,and the cycle stability of A/Sn composites is especially superior to the S/Sn composites due to its special carbon resource. 展开更多
关键词 aromatic carbon coated tin composites thermal decomposition anode materials lithium-ion batteries
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