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Influence of surface modification on interfacial properties of polyester fabric/polyvinyl chloride composites

Pu, Dandan et al.

Fang zhi xue bao -- Zhongguo fang zhi gong cheng xue hui -- Volume: 38 Issue: 8; (pages 102-107) -- 2017

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Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread

Pu, Dandan et al.

Food chemistry. Volume 298 (2019) -- Elsevier Science

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Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

Pu, Dandan et al.

Journal of food processing and preservation. Volume 43:Issue 5 (2019); pp n/a-n/a -- Wiley Periodicals, Inc

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Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

Pu, Dandan et al.

Journal of food processing and preservation. Volume 43:Number 5 (2019, May); pp n/a-n/a -- Wiley Periodicals, Inc

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Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Zhang, Huiying et al.

Food chemistry. Volume 258 (2018); pp 260-268 -- Elsevier Science

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Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread

Pu, Dandan et al.

Food chemistry. Volume 298: (2019, November 15th) -- Elsevier Science

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Silk fibroin powder prepared by nontoxic low-sodium salt system

Wang, Rui et al.

MATERIALS LETTERS. Volume 206 (2017); pp 5-8

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Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments

Zhang, Huiying et al.

Food chemistry. Volume 258:(2018):no.; 20180830; 260-268 -- Elsevier Science

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Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Pu, Dandan et al.

Food research international. Volume 123: (2019, September); pp 612-622 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Pu, Dandan et al.

Food research international. Volume 123 (2019); pp 612-622 -- Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science

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