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Filtros : "FÍSICO-QUÍMICA" "Financiamento NSFC" Removido: "Financiamento FAPESP" Limpar

Filtros

Collaboration
Normalized affiliation
Non normalized affiliation
- changchun institute of applied chemistry, chinese academy of sciences, 5625renmin street, changchun, jilin (1)
- college of food science and nutritional engineering, china agricultural university, national engineering research centre for fruit and vegetable processing, beijing (1)
- college of food science and nutritional engineering, china agricultural university, national engineering research centre for fruit and vegetable processing, key lab of fruit and vegetable processing, ministry of agriculture and rural affairs, beijing (1)
- department of bioprocess and biotechnology, faculty of pharmaceutical sciences of fcf/unesp, araraquara, são paulo (1)
- school of chemistry and chemical engineering, anhui key laboratory of modern biomanufacturing, anhui university, hefei (1)

Artigo de periodico
Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions (2024)
Li, Liang; Pan, Fei; Tian, Xuezhi; Li, Yuwan; Rao, Lei; Zhao, Liang ; Wang, Yongtao; Liao, Xiaojun
Source: Food Chemistry. Unidade: FFCLRP
Subjects: POLISSACARÍDEOS, AMIDO, CEVADA, FÍSICO-QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LI, Liang et al. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions. Food Chemistry, v. 460, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.140767. Acesso em: 04 nov. 2025.
APA
Li, L., Pan, F., Tian, X., Li, Y., Rao, L., Zhao, L., et al. (2024). Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions. Food Chemistry, 460. doi:10.1016/j.foodchem.2024.140767
NLM
Li L, Pan F, Tian X, Li Y, Rao L, Zhao L, Wang Y, Liao X. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions [Internet]. Food Chemistry. 2024 ; 460[citado 2025 nov. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2024.140767
Vancouver
Li L, Pan F, Tian X, Li Y, Rao L, Zhao L, Wang Y, Liao X. Assessing the influences of β-glucan on highland barley starch: insights into gelatinization and molecular interactions [Internet]. Food Chemistry. 2024 ; 460[citado 2025 nov. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2024.140767
Artigo de periodico
Sn4+ complexation with sulfonated-carbon dots in pursuit of enhanced fluorescence and singlet oxygen quantum yield (2020)
Luo, Qinghua; Ding, Haizhen; Hu, Xiaolong; Xu, Jiahui; Sadat, Anwar; Xu, Mingsheng; Primo, Fernando Lucas ; Tedesco, Antônio Cláudio ; Zhang, Haiyuan; Bi, Hong
Source: Dalton Transactions. Unidade: FFCLRP
Subjects: CARBONO, FÍSICO-QUÍMICA, FOTOLUMINESCÊNCIA, ÍONS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LUO, Qinghua et al. Sn4+ complexation with sulfonated-carbon dots in pursuit of enhanced fluorescence and singlet oxygen quantum yield. Dalton Transactions, v. 21, p. 6950-6956, 2020Tradução . . Disponível em: https://doi.org/10.1039/d0dt01187h. Acesso em: 04 nov. 2025.
APA
Luo, Q., Ding, H., Hu, X., Xu, J., Sadat, A., Xu, M., et al. (2020). Sn4+ complexation with sulfonated-carbon dots in pursuit of enhanced fluorescence and singlet oxygen quantum yield. Dalton Transactions, 21, 6950-6956. doi:10.1039/d0dt01187h
NLM
Luo Q, Ding H, Hu X, Xu J, Sadat A, Xu M, Primo FL, Tedesco AC, Zhang H, Bi H. Sn4+ complexation with sulfonated-carbon dots in pursuit of enhanced fluorescence and singlet oxygen quantum yield [Internet]. Dalton Transactions. 2020 ; 21 6950-6956.[citado 2025 nov. 04 ] Available from: https://doi.org/10.1039/d0dt01187h
Vancouver
Luo Q, Ding H, Hu X, Xu J, Sadat A, Xu M, Primo FL, Tedesco AC, Zhang H, Bi H. Sn4+ complexation with sulfonated-carbon dots in pursuit of enhanced fluorescence and singlet oxygen quantum yield [Internet]. Dalton Transactions. 2020 ; 21 6950-6956.[citado 2025 nov. 04 ] Available from: https://doi.org/10.1039/d0dt01187h

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