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Two organic ligands in-situ co-doped SnO2 composites as advanced anode materials for lithium ion bat
[会议论文] 作者：Guangpeng Liu,Danli Zeng,
来源：2019第二十次全国电化学大会 年份：2019
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[期刊论文] 作者：Guangpeng LIU,Fatao HE,Yongbo,
来源：亚洲农业研究:英文版 年份：2019
Using jujube juice prepared from red jujube as raw material and Saccharomyces cerevisiae as experimental strain,the effect of nutrients on the content of total...
[期刊论文] 作者：Xiaotian LI,Guangpeng LIU,Jing,
来源：亚洲农业研究:英文版 年份：2019
Carrot juice was fermented by probiotic Lactobacillus casei(CTCF-LC1)and Lactobacillus reuteri(CTCF-LT1)with sensory score as the main evaluation index,and the...
[期刊论文] 作者：Guangpeng LIU,Juan WANG,Fengta,
来源：药用植物研究(英文版) 年份：2017
[Objectives] To study the effects of different drying methods on quality of Chinese wolfberry powder. [Methods] The physical properties and nutritional contents...
[期刊论文] 作者：Guangpeng LIU,Fengtao ZHU,Bo Z,
来源：亚洲农业研究:英文版 年份：2020
This paper studied the fermentation rules of apple cider vinegar from fruit juice,to provide a theoretical guidance for the production of apple cider vinegar.Us...
[期刊论文] 作者：Yanrui MA Guangpeng LIU Yuexun ZHANG Yan ZHAO Fengtao ZHU Miaomiao SUN Ling GAO,
来源：农业生物技术（英文版） 年份：2021
Abstract Revealing the structural characteristics, succession changes and functional genes of the microbial community in lactic acid bacteria-fermented food has been the focus of scientific research a...
[期刊论文] 作者：Guangpeng LIU,Juan WANG,Fengtao ZHU,Yan ZHAO,Bangguo GE,Peini ZHAO,Fatao HE,,
来源：Medicinal Plant 年份：2017
[Objectives] To study the effects of different drying methods on quality of Chinese wolfberry powder. [Methods] The physical properties and nutritional contents...
[期刊论文] 作者：Guangpeng LIU Yanrui MA Le CHU Fengtao ZHU Yongbo DOU Jiwu WANG Fatao HE,
来源：农业生物技术（英文版） 年份：2021
Abstract Lactic acid bacteria have been important industrial floras in the food fermentation production industry since ancient times. Their metabonomics technology has been widely used in the process...
[期刊论文] 作者：Yanrui MA,Guangpeng LIU,Yuexun ZHANG,Yan ZHAO,Fengtao ZHU,Miaomiao SUN,Ling GAO,
来源：农业生物技术:英文版 年份：2021
Revealing the structural characteristics,succession changes and functional genes of the microbial community in lactic acid bacteria-fermented food has been the focus of scientific research and industrial production for many years.In recent ......
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