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li sheng wei
(51 results)?
Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities.
Biology (Basel). 2023 Feb 6;12(2):258. doi: 10.3390/biology12020258.
Biology (Basel). 2023.
PMID: 36829535
Free PMC article.
Structural Variants and Ultralow Detection Ability for Tryptamine in Two Polymorphs of a Zincophosphite Framework.
Yin MC, Wei PC, Li Y, Hsu T, Jian JY, Chang KC, Lu CP, Tu HL, Wang CM.
Yin MC, et al. Among authors: wei pc.
Inorg Chem. 2023 Nov 6;62(44):18150-18156. doi: 10.1021/acs.inorgchem.3c02620. Epub 2023 Oct 23.
Inorg Chem. 2023.
PMID: 37870276
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Replacing the Addition of Sulfite in Mustard Pickle Products by High-Hydrostatic-Pressure Processing to Delay Quality Deterioration during Storage.
Chien HI, Lee YC, Yen YF, Wei PC, Hwang CC, Kuo CH, Yen FL, Tsai YH.
Chien HI, et al. Among authors: wei pc.
Foods. 2023 Jan 9;12(2):317. doi: 10.3390/foods12020317.
Foods. 2023.
PMID: 36673409
Free PMC article.
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