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Journal of Zhejiang University Science B
1673-1581
2016 Issue 10
A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough
Guo-hua ZHANG;,Tao WU;,Faizan A SADIQ;,Huan-yi YANG;,Tong-jie LIU;,Hui RUAN;,Guo-qing HE;
..............page:787-797
Visualization analysis of CRISPR/Cas9 gene editing technology studies
Quan-sheng DU;,Jie CUI;,Chun-jie ZHANG;,Ke HE;
..............page:798-806
Detection of biological thiols based on a colorimetric method
Yuan-yuan XU;,Yang-yang SUN;,Yu-juan ZHANG;,Chen-he LU;,Jin-feng MIAO?;
..............page:807-812
Identification ofFECH gene multiple variations in two Chinese patients with erythropoietic protoporphyria and a review
Zhang-biao LONG;,Yong-wei WANG;,Chen YANG;,Gang LIU;,Ya-li DU;,Guang-jun NIE;,Yan-zhong CHANG;,Bing HAN;
..............page:813-820