Peng-jun Na

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In order to ensure security of fried food and find out regularity of frying oil, the change of linseed oil fried in different time was investigated by three dimensional fluorescence and UV. The experiment results showed that the property of fried oil has not changed obviously in first two hours, but with the prolongation of frying time, the fluorescence(More)
The chiral separation of some chiral compounds with similar structure on the cellulose tris (3,5-dimethylphenylcarbamate) chiral stationary phase prepared by us was obtained. Ternary mobile phases influencing chiral recognition were investigated. A mode of interaction between the structural character of samples and chiral stationary phase is discussed. The(More)
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