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  1. 1
    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup

    Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup by Ziyan Yue, Qiuyu Yu, Yuchen Qin, Yuchun He, Jiali Liu, Yingchun Zhu

    Published 2025-01-01
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  2. 2
    Important role of H2 spillover in asymmetric hydrogenation of quinolines in hybrid systems

    Important role of H2 spillover in asymmetric hydrogenation of quinolines in hybrid systems by Yiqi Ren, Xin Liu, Jiali Liu, Huicong Dai, Maodi Wang, Qihua Yang

    Published 2025-02-01
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