Chinese | English

Search in the results

LICP OpenIR

Browse/Search Results:  1-4 of 4 Help

Filters        
Selected(0)Clear Items/Page:    Sort:
Bio-based solvents: an emerging generation of fluids for the design of eco-efficient processes in catalysis and organic chemistry 期刊论文
Chemical Society Reviews, 2013, 卷号: 42, 期号: 24, 页码: 9550-9570
Authors:  Gu YL(顾彦龙);  Jerome, Francois;  Gu YL(顾彦龙)
Adobe PDF(2425Kb)  |  Favorite  |  View/Download：304/4  |  Submit date：2013/12/24
Gluconic acid aqueous solution: a task-specific bio-based solvent for ring-opening reactions of dihydropyrans 期刊论文
Tetrahedron, 2013, 卷号: 69, 期号: 3, 页码: 1057-1064
Authors:  Yang J(杨杰);  Zhou BH(周炳华);  Li MH(李明浩);  Gu YL(顾彦龙);  Gu YL(顾彦龙)
Adobe PDF(489Kb)  |  Favorite  |  View/Download：250/1  |  Submit date：2013/12/30
Green Solvent  Gluconic Acid Aqueous Solution  Ring-opening Reaction  Dihydropyran  
Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes 期刊论文
European Food Research and Technology, 2013, 卷号: 237, 期号: 2, 页码: 245-251
Authors:  Liu H(刘红);  Ceng FK(曾凡逵);  Wang QH(王庆煌);  Wu HS(邬华松);  Tan LH(谭乐和);  Wang QH(王庆煌)
Adobe PDF(229Kb)  |  Favorite  |  View/Download：249/6  |  Submit date：2013/12/03
White Pepper  Chemical Quality  Flavor Quality  Sensory Analysis  Electronic Nose  
The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) 期刊论文
Food Chemistry, 2013, 卷号: 141, 期号: 4, 页码: 3402-3408
Authors:  Liu H(刘红);  Ceng FK(曾凡逵);  Wang QH(王庆煌);  Ou SY(欧仕益);  Tan LH(谭乐和);  Gu FL(谷风林);  Wang QH(王庆煌)
Adobe PDF(495Kb)  |  Favorite  |  View/Download：330/2  |  Submit date：2014/01/23
Cryogenic Grinding  Hammer Milling  Sensory Property  Flavour Quality  Storage