引用BSA發表文章列表:
1. [2014 IF=1.24] Water-soluble protein molecular weight istribution
and effects on wheat malt quality uring malting.
Journal: J. Inst. Brew. 2014; 120: 399–403
Authors: Lan Xie, Yuhong Jin, Jinhua Du and Kaili Zhang
Institution:College of
Food Science and Engineering, Shandong Agricultural University
Paper
link: https://doi.org/10.1002/jib.182
2. [2021 IF=6.95] Protein FT-IR amide bands are beneficial to
bacterial typing.
Journal: International Journal of Biological
Macromolecules 2022; 207: 358–364
Authors: Jinghang Xiea, Fan Yang, Haimei Shia, Jintao Yana, Hao Shena,
Shaoning Yua, Ning Gana, Bin Fenga, Li Wang.
Institution:School of
Material Science and Chemical Engineering, Ningbo University
Paper
link:https://linkinghub.elsevier.com/retrieve/pii/S0141813022004172