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Yu-Tang Wang

Showing results (51-60 of 52) with videos related to

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Food Chemistry: X|March 6, 2024
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reactionHai-Bin Ren, Bao-Long Feng, Hong-Yao Liu, et al.
Chinese Medical Journal|April 12, 2012
A prospective study to evaluate the efficacy of an intracardiac electrogram-based atrioventricular and interventricular intervals optimization method in cardiac resynchronization therapyWei Hua, Dong-Mei Wang, Lin Cai, et al.
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Showing results (51-60 of 52) with videos related to

Sort By:
Pageof 6
You have reached the last page of results.This site can display upto 52 results.
Food Chemistry: X|March 6, 2024
A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reactionHai-Bin Ren, Bao-Long Feng, Hong-Yao Liu, et al.
Chinese Medical Journal|April 12, 2012
A prospective study to evaluate the efficacy of an intracardiac electrogram-based atrioventricular and interventricular intervals optimization method in cardiac resynchronization therapyWei Hua, Dong-Mei Wang, Lin Cai, et al.
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