1.Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

作　　者：MA, Ruixue ;GAO, Tian ;SONG, Lei 等

出　　处：Food Science and Technology (Campinas). 2016 ;36(2):329-336.doi:10.1590/1678-457X.0092

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：181494925

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2.Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops

作　　者：Gao, Tian ;Li, Jiaolong ;Zhang, Lin 等

出　　处：Food Science and Technology (Campinas). 2015 ;(AHEAD):0-0.doi:10.1590/1678-457X.6710

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：109813437

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3.Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops

作　　者：Gao, Tian ;Li, Jiaolong ;Zhang, Lin 等

出　　处：Food Science and Technology (Campinas). 2015 ;35(3):445-451.doi:10.1590/1678-457X.6710

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：115280591

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4.Research on Closed-Loop Supply Chain Decision Making of Power Battery Considering Subsidy Transfer under EPR System

作　　者：Shen, Yan ;Song, Zizhao ;Gao, Tian 等

出　　处：Sustainability. 2022 ;14(19):1-24.doi:10.3390/su141912488

出版社：MDPI, Open Access Journal

文章 ID：1039691692

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