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Jian-gang Yang

Showing results (1-10 of 18) with videos related to

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Journal of Zhejiang University. Science|October 21, 2004
A hybrid neural network model for consciousnessJie Lin, Xiao-gang Jin, Jian-gang Yang
Journal of Zhejiang University. Science|October 21, 2004
Generalized solutions to the Benjamin-Ono equations in sense of ColombeauXiao-gang Jin, Jian-gang Yang, Jie Lin
Zhongguo Yi Liao Qi Xie Za Zhi = Chinese Journal of Medical Instrumentation|November 27, 2009
[Guidance and analyzation for the standard of YY/T 0663-2008--((non-active surgical implants-particular requirements for cardiac and vascular implants-specific requirements for arterial stents)]Bo Fan, Xi Jiang, Jian-Gang Yang, et al.
Journal of Food Science|November 15, 2020
Basic flavor types and component characteristics of Chinese traditional liquors: A reviewYang Wei, Wei Zou, Cai-Hong Shen, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquorChang Su, Kai-Zheng Zhang, Xin-Zhi Cao, et al.
Journal of Environmental Sciences (China)|January 7, 2010
Experiments and modelling of phenanthrene biodegradation in the aqueous phase by a mixed cultureXiang Liu, Xiao-Min Mao, Jian-Gang Yang, et al.
Huan Jing Ke Xue= Huanjing Kexue|August 28, 2004
[The influence on the biodegradation of phenanthrene by nonionic surfactant, Tween20]Jian-gang Yang, Xiang Liu, Gang Yu, et al.
Journal of Environmental Sciences (China)|February 5, 2004
Influence of nonionic surfactant on the solubilization and biodegradation of phenanthreneJian-gang Yang, Xiang Liu, Tao Long, et al.
Journal of Food Science|December 15, 2018
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor BaijiuMing-Yao Wang, Jian-Gang Yang, Qing-Song Zhao, et al.
Acta Pharmacologica Sinica|August 23, 2008
Subconjunctival sustained release 5-fluorouracil for glaucoma filtration surgeryLi-jun Cui, Nai-xue Sun, Xing-hua Li, et al.
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Journal of Zhejiang University. Science|October 21, 2004
A hybrid neural network model for consciousnessJie Lin, Xiao-gang Jin, Jian-gang Yang
Journal of Zhejiang University. Science|October 21, 2004
Generalized solutions to the Benjamin-Ono equations in sense of ColombeauXiao-gang Jin, Jian-gang Yang, Jie Lin
Zhongguo Yi Liao Qi Xie Za Zhi = Chinese Journal of Medical Instrumentation|November 27, 2009
[Guidance and analyzation for the standard of YY/T 0663-2008--((non-active surgical implants-particular requirements for cardiac and vascular implants-specific requirements for arterial stents)]Bo Fan, Xi Jiang, Jian-Gang Yang, et al.
Journal of Food Science|November 15, 2020
Basic flavor types and component characteristics of Chinese traditional liquors: A reviewYang Wei, Wei Zou, Cai-Hong Shen, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquorChang Su, Kai-Zheng Zhang, Xin-Zhi Cao, et al.
Journal of Environmental Sciences (China)|January 7, 2010
Experiments and modelling of phenanthrene biodegradation in the aqueous phase by a mixed cultureXiang Liu, Xiao-Min Mao, Jian-Gang Yang, et al.
Huan Jing Ke Xue= Huanjing Kexue|August 28, 2004
[The influence on the biodegradation of phenanthrene by nonionic surfactant, Tween20]Jian-gang Yang, Xiang Liu, Gang Yu, et al.
Journal of Environmental Sciences (China)|February 5, 2004
Influence of nonionic surfactant on the solubilization and biodegradation of phenanthreneJian-gang Yang, Xiang Liu, Tao Long, et al.
Journal of Food Science|December 15, 2018
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor BaijiuMing-Yao Wang, Jian-Gang Yang, Qing-Song Zhao, et al.
Acta Pharmacologica Sinica|August 23, 2008
Subconjunctival sustained release 5-fluorouracil for glaucoma filtration surgeryLi-jun Cui, Nai-xue Sun, Xing-hua Li, et al.
Pageof 2