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3篇 您的检索式:作者名="Xiuling YE"
    题名 作者 年代 出处 被引量
1An 8.1Ma calcite record of Asian summer monsoon evolution on the Chinese central Loess Plateau显示文摘Carbonates in loess-red clay sequences consist mainly of calcite and dolomite. The EDTA analysis of carbonates in different size fractions and magnetic susceptibility reveal that calcite is a sensitive index of summer monsoon. The chemical analysis of carbonates and calcite from an 8.1 Ma loess-red clay sequence at Chaona on the Chinese central Loess Plateau shows that the evolution of the Asian summer monsoon experienced four stages, namely 8.1―5.5 Ma, 5.5―2.8 Ma, 2.8―1.5 Ma and 1.5―0 Ma, with increasing intensification and fluctuation, suggesting a possible combining impacts of uplift of the Tibetan Plateau and global changes on the Asian summer monsoon.CHEN XiuLing FANG XiaoMin AN ZhiSheng HAN WenXia WANG Xin BAI Yan HONG Ye 2007Science China Earth Sciences2007,50,3:16
2A Hierarchically Porous Metal-Organic Framework from Semirigid Ligand for Gas Adsorption显示文摘层次地多孔的材料在便于集体运输和吸附和分离过程的改善效率起一个重要作用。在这份报纸,新策略被建议认识到一个层次地多孔的金属器官的框架([Cu 2(OH)(L)]·(DMF)0.8(FJU-11, H 3L=3,5-(4-carboxybenzyloxy ) 安息香的酸, DMF=N, N-dimethylformamide ) 经由使用半硬的多羧基的酸。有趣地, FJU-11 向公司 2 拥有大吸附能力和小 isosteric 热。为 FJU-11 的列突破实验在烟道气体的分离加亮它的潜在的申请。Lizhen Liu Yingxiang Ye Zizhu Yao Liuqin Zhang Ziyin Li Lihua Wang Xiuling Ma Qian-Huo Chen Zhangjing Zhang Shengchang Xiang 2016Chinese Journal of Chemistry2016,34,2:4
3Sporolactobacillus GD201215-the Reason forSwelling of Fruit Jelly显示文摘A gram-positive facultatively anaerobic bacterium, named Sporolactobacillus GD201215, was isolated from swollen fruit jelly. Colonies were circular, bulgy, opaque, moist and white, with a 1-2 mm diameter. Its sequence showed 97.46% and96.91% homology with Sporolactobacillus vineae SL153 T and S. putidus QC81-06 T, respectively. Sporolactobacillus GD201215 uses glucose, fructose and sucrose to produce acid, and metabolizes sodium citrate to generate CO_2 which is responsible for swelling of fruit jelly. It grew anaerobically in GYP broth at 37 ℃, p H 3.5-7.0, with 0-2%(w/v) Na Cl, and could be killed by heating at 71 ℃ for above 5 min.Congcong LIU Quanxue LAN Guowu YANG Qiongying YAN Xiuling YE Jianfei HUANG Lin LIN Jing CHEN 2016Agricultural Science & Technology2016,17,12:0
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