- 汪政富导师简介 -
基本信息
目前指导研究生
在籍
- 博士研究生 0人 硕士研究生 0人
不在籍
- 博士研究生3人 （其中 2009级:1 2010级:2） 硕士研究生15人 （其中 2005级:3 2006级:2 2007级:1 2009级:2 2010级:3 2011级:2 2012级:2）
个人简历
遴选学科专业
不公开
论文与专著
汪政富已经发表的与食品相关的英文文章（SCI/EI论文）：
1. Zhiqiang Xu, Yunhan Guo, Shenghua Ding, Kejing An, Zhengfu Wang (2013) Freezing by immersion in liquid CO2 at variable pressure Response surface analysis of the application to carrot slices freezing.Innovative Food Science and Emerging Technologies xxx (2013) xxx– xxx
2. Zhengfu Wang, Shuzheng Fang, Xiaosong Hu (2009).Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujuba Miller) in Microwave Drying.Drying Technology.27(10)1097-1104.
3. Lingling Li, Zhengfu Wang, Xiaosong Hu, Jihong Wu, Xiaojun Liao, Fang Chen, Guanghua Zhao (2010).Drying Effects Of Two Air-Drying Shelters In A Pilot Test On Sultana Grapes. Journal of Food Process Engineering.33(1)162-178.
4. Liying Niu, Xiaosong Hu, Jihong Wu, Xiaojun Liao, Fang Chen, Guanghua Zhao, Zhengfu Wang (2010). Effect of Dense Phase Carbon Dioxide Process On Physicochemical Properties And Flavor Compounds of Orange Juice. Journal of Food Processing and Preservation.34(s2)530-548.
5. Yongkun Ma, Xiaosong Hu, Xiaojun Liao, Fang Chen, Guanghua Zhao, Zhengfu Wang (2010). Effect of UHP On Enzyme, Microorganism and Flavor In Cantaloupe (Cucumis Melo L.) Juiceeffect Of Uhp On Enzyme, Microorganism And Flavor In Cantaloupe (Cucumis Melo L.) Juice. Journal of Food Process Engineering.33(3)540-553.
6. Jing Wang, Xiaosong Hu, Zhengfu Wang (2010). Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558Tand Alicyclobacillus acidoterrestris DSM 3922T in apple juice by ultrasound. International Journal of Food Microbiology. 139(3)177-181.
7. Yuan Li, Li Han, Ruijing Ma, Xiayang Xu, Cuiping Zhao, Zhengfu Wang, Fang Chen, Xiaosong Hu (2011). Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process. Journal of Food Engineering. 109(2) 274-280
8. Shuzheng Fang, Zhengfu Wang, Xiaosong Hu, Fang Chen, Guanghua Zhao, Xiaojun Liao, Jihong Wu, Yan Zhang (2011). Energy requirement and quality aspects of chinese jujube (zizyphus jujuba miller) in hot air drying followed by microwave drying. Journal of Food Process Engineering.34(2) 491-510
9. Shenghua Ding, Kejing An, Cuiping Zhao Yuan Li, Yunhan Guo, Zhengfu Wang. (2012). Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe). Food and bioproducts processing. 90(3), 515-524.
10.Shenghua Ding, Jia You, Kejing An,Yuan Li, Zhengfu Wang (2012).Effective diffusivities and energy consumption of daylily in microwave drying. International Journal of Food Science and Technology. 47(12), 2648-2654
11.Hui Li, Cuiping Zhao, Yunhan Guo, Kejing An, Shenghua Ding, Zhengfu Wang. 2012. Mass transfer evaluation of ultrasonic osmotic dehydration of cherry tomatoes in sucrose and salt solutions. International Journal of Food Science and Techonology. 47(5), 954-960.
12.Kejing An, Shenghua Ding, Hongyan Tao Dandan Zhao,Xiaoqing,Wang, Zhengfu Wang, Xiaosong Hu (2013). Response surface optimization of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices. International Journal of Food Science and Technology.48(1),28-34
13.Kejing An, Hui Li, Dandan Zhao, Shenghua Ding, Hongyan Tao, Zhengfu Wang (2013).Effect of osmotic dehydration with pulsed vacuum on hot-air drying kinetics and quality attributes of cherry tomatoes. Drying Technology. Accepted
14.Dandan Zhao, Cuiping Zhao, Hongyan Tao, Kejing An, Shenghua Ding, Zhengfu Wang (2013). The effect of osmosis pre-treatment on hot-air drying and microwave drying characteristics of chilli (Capsicum annuum L.) flesh. International Journal of Food Science and Technology. doi:10.1111/ijfs.12128
15.Zhengfu Wang, Han Wu, Guanghua Zhao, Xiaojun Liao, Fang Chen, Jihong Wu and Xiaosong Hu. (2007). One-dimensional finite-difference modeling on temperature history and freezing time of individual food. Journal of Food Engineering. 79(2): 502-510
16.Zhengfu Wang, Yongkun Ma, Guanghua Zhao, Xiaojun Liao, Fang Chen, Jihong Wu, Jiluan Chen, Xiaosong Hu (2006) Influence of Gamma Irradiation on Enzyme, Microorganism and Flavor of Cantaloupe (Cucumis melo L.) Juice. Journal of Food Science.71(6), pp. M215-220,
17. Zhengfu Wang, Junhong Sun, Xiaojun Liao, Fang Chen, Guanghua Zhao, Jihong Wu,Xiaosong Hu(2007) Mathematical modelling on hot air drying of thin layer apple pomace, Food research International,40: 39–46
18.Zhengfu Wang, Junhong Sun, Fang Chen, Xiaojun Liao,Xiaosong Hu (2007) Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying, Journal of Food Engineering, 80(2): 536-544.
19． Junhong Sun, Xiaosong Hu, Guanghua Zhao, Jihong Wu, Zhengfu Wang, Fang Chen, and Xiaojun Liao. (2007) Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying, Food Science & Technology International, 13:91-97
20.Fang Chen, Yangzhao Sun, Guanghua Zhao, Xiaojun Liao, Xiaosong Hu, Jihong Wu, Zhengfu Wang (2007) Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry 14: 767–778
21.Zhengfu Wang, Yongkun Ma, Jiluan Chen, Fang Chen, Jihong Wu, Guanghua Zhao, Xiaojun Liao andXiaosong Hu(2007) The Effect of Freezing Modes and Frozen Storage on Aroma, Enzyme and Microorganism in Hami Melon.Food Science & Technology International, v 13, n 4, August, 2007, p 259-267
22. Qingyun Chen; Zhengfu Wang (1996) Dynamic Simulation of Sun-Light Greenhouse Thermal Environment, Journal of China Agricultural University, 67-72
23. Zhenzhen Xu, Jihong Wu, Yan Zhang, Xiaosong Hu, Xiaojun Liao, Zhengfu Wang (2010). Extraction of anthocyanins from red cabbage using high pressure CO2, Bioresource Technology, 101(18):7151–7157
24. Dan Wang, Xiuli Yang, Zhengfu Wang, Xiaosong Hu, Guanghua Zhao (2009) Isolation and identification of one kind of yellow pigments from model reaction systems related to garlic greening. Food Chemistry 117(2):296–301
25. Yongkun Ma, Zhengfu Wang, (2011) Effect of ultra high pressure treatment on volatile compounds in garlic, Journal of Food Process Engineering 34（ 6）： 1915–1930
26. Lin Li, Lun Feng, Junjie Yi, Cheng Hua, Fang Chen, Xiaojun Liao, Zhengfu Wang, Xiaosong Hu (2010) High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage, International Journal of Food Microbiology 142(1–2): 180–184
27. Zheng-fu Wang, Shu-zheng Fang, Xiao-song Hu (2009)Effective diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujuba Miller) in Microwave Drying, Drying Technology, Vol. 27, No.7
28. Shuzheng Fang, Zhengfu Wang, Xiaosong Hu, Ashim K. Datta.(2009) Hot air drying of whole fruit Chinese jujube(Zizyphus jujuba Miller): Physicochemical properties of dried products. International Journal of Food Science & Technology 44（7）1415–1421
29. Hui Wang , Jingming Li , Zhengfu Wang , Xue Zhang , and Yuanying Ni Modified (2007) Method for Rapid Quantitation of S-Alk(en)yl-l-cysteine Sulfoxide in Yellow Onions (Allium cepa L.) J. Agric. Food Chem., 55 (14), pp 5429–5435
30. Chen JiLuan; Feng ZuoShan; Wu JiHong; Wang ZhengFu; Hu XiaoSong (2009) Changes in the volatile compounds and physicochemical properties of Wujiuxiang pear fruits during storage Transactions of the Chinese Society of Agricultural EngineeringVol. 25 No. 5 pp. 264-269
31. Yongkun Ma, Xiaosong Hu, Jiluan Chen, Fang Chen, Jihong Wu, Guanghua Zhao, Xiaojun Liao, Zhengfu Wang (2007)The Effect of Freezing Modes and Frozen Storage on Aroma, Enzyme and Micro-organism in Hami Melon. Food Science and Technology International. 13(4): 259-267
32.Shuzheng Fang, Zhengfu Wang, Xiaosong Hu.(2009)Hot air drying of whole fruit Chinese jujube(Zizyphus jujuba Miller): thin-layer mathematical modelling.International Journal of Food Science & Technology(accepted)
33.Zhengfu Wang, Shuzheng Fang, Xiaosong Hu (2009)Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujuba Miller) in Microwave Drying，Drying Technology,27(10)1097-1104
34. Shuzheng Fang,Zhengfu Wang, Xiaosong Hu. (2009) Shrinkage and quality characteristics of whole fruit of Chinese jujube (Zizyphus jujuba Miller) in microwave drying. Food and Bioproducts Processing
35. Jun Li, Zhengfu Wang, Yiqiang Ge, Qingfu Sun, and Xiaosong Hu. (2006).Clarification and sterilization of raw depectinized apple juice by ceramic ultrafiltration membranes. Journal of the Science of Food and Agriculture, 86: 148-155
36.Fang Chen, Zhengfu Wang, Guanghua Zhao, Xiaojun Liao, Tongyi Cai, Linyu Guo and Xiaosong Hu(2007) Purification process of octacosanol extracts from rice bran wax by molecular distillation .Journal of Food Engineering, 79(1): 63-68
37. Fengqi Gui, Zhengfu Wang, Jihong Wu, Fang Chen, Xiaojun Liao, Xiaosong Hu. (2006) Inactivation and reactivation of horseradish peroxidase induced by supercritical carbon dioxide. European Food Research and Technology, 222(1-2): 105-111
38. Ying Sun, Zhengfu Wang, Jihong Wu, Fang Chen, Xiaojun Liao & Xiaosong Hu (2006) Optimizing enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology, International Journal of Food Science & Technology,41(9):1082-1089
39. Jun Li; Zhengfu Wang; Zhenhua Zhang; Yiqiang Ge; Xiaosong Hu (2005) Pilot-plant-scale test of clarification and sterilization of apple juice using ultrafiltration ceramic membranes. Transactions of The Chinese Society of Agricultural Engineering 21(1) 36-141 (EI citation, Accession number: **) (in Chinese)
40. Yin Chen, Zhengfu Wang, Yiqiang Ge (2007) Differences in quality and quantity of transgenic component in Roundup Ready soybean during bean curd preparation . Journal of the Science of Food and Agriculture,87(10):1925-1930
41. Jiluan Chen, Zhengfu Wang, Fang Chen, Xiaojun Liao, Jihong Wu, Xiaosong Hu (2007) Chemical compositional characterization of eight pear cultivars grown in China. Food Chemistry.104: 268-275
42.Bing Bai, Fang Chen, Zhengfu Wang, Xiaojun Liao, Guanghua Zhao, Xiaosong Hu.(2005)Mechanism of the greening color formation of "laba" garlic, a traditional homemade Chinese food product. J Agric Food Chem, 53(18): 7103-7107
43. Kui Zhong, Fang Chen, Zhengfu Wang, Jihong Wu, Xiaojun Liao, Xiaosong Hu. (2005) Inactivation and kinetic model for the Eschericha coli treated by a co-axial pulsed electric field. European Food Research and Technology, 221(6):752-758
44.Kui Zhong, Jihong Wu, Zhengfu Wang, Fang Chen, Xiaojun Liao, Xiaosong Hu, Zhenhua Zhang. (2007). Inactivation kinetics and secondary structural change of PEF-treated POD and PPO. Food Chemistry. 100(1): 115-123
45. Fang Chen; Xiaojun Liao; Zhengfu Wang; Tongyi Cai; Xiaosong Hu (2005) Effect of process parameters on the refining of higher fatty alcohol extracts during molecular distillation. Transactions of The Chinese Society of Agricultural Engineering,Vol.21, No.11, p189-191, CNKI:ISSN:1002-6819.0.2005-11-043 (EI citation, Accession number: **) (in Chinese)
46. Yangzhao Sun, Xiaojun Liao, Zhengfu Wang, Xiaosong Hu, Fang Chen(2007) Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography-mass spectrometry, European Food Research and Technology,225:511–523
47. Hui Wang, Jingming Li, Zhengfu Wang, Xue Zhang, & Yuanying NI, (2007) Modified Method for Rapid Quantitation of S-Alk(en)yl-L-cysteine Sulfoxide in Yellow Onions (Allium cepa L.), J. Agric. Food Chem. 55: 5429-5435
48. Fenqi Gui, Fang Chen, Jihong Wu, Zhengfu Wang, Xiaojun Liao, Xiaosong Hu (2006).Inactivation and structural change of horseradish peroxidase treated with supercritical carbon dioxide.Food Chemistry. 97(3): 480-489
49.Sijin Wang, Fang Chen, Jihong Wu, Zhengfu Wang, Xiaojun Liao and Xiaosong Hu.(2007)Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology. Journal of Food Engineering, 78( 2): 693-700
50.Liyan Zhao, Fang Chen, Guanghua Zhao, Zhengfu Wang, Xiaojun Liao, Xiaosong Hu (2005) Isomerization of trans-astaxanthin induced by copper(II) ion in ethanol., J Agric Food Chem, 53(24): 9620-9623
51.Kui Zhong, Fang Chen, Jihong Wu, Zhengfu Wang, Xiaojun Liao, Xiaosong Hu, Zhenhua Zhang (2005) Kinetics of Inactivation of Escherichia coli in Carrot Juice by Pulsed Electric Field. Journal of Food Process Engineering. 28(6):595-609
52. Liyan Zhao, Guanghua Zhao, Fang Chen, Zhengfu Wang, Jihong Wu, And Xiaosong Hu.(2006)Different Effects of Microwave and Ultrasound on the Stability of (all-E)-Astaxanthin, J. Agri. Food Chem. 54(21): 8346-8351
53. Bing Bai, Lei Li, Xiaosong Hu, Zhengfu Wang, Guanghua Zhao (2006) Increase in the Permeability of Tonoplast of Garlic (Allium sativum) by Monocarboxylic acids，J. Agric. Food Chem, 54(21); 8103-8107
54. Yan Zhang, Xiaojun Liao, Yuanying Ni, Jihong Wu, Xiaosong Hu, Zhengfu Wang, Fang Chen (2007) Kinetic analysis of the degradation and its color change of cyanidin-3-glucoside exposed to pulsed electric field. European Food Research & Technology. 224 (5): 597-603
55. Jihong Wu, Haiyan Gao, Lei Zhao, Xiaojun Liao, Fang Chen, Zhengfu Wang, Xiaosong Hu (2007) Chemical compositional characterization of some apple cultivars. Food Chemistry,103(1):88-93
56. Houyin Wang, Xiaosong Hu, Jihong Wu, Fang Chen, Zhenhua Zhang, Xiaojun Liao, Zhengfu Wang (2006) Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage.European Food Research and Technology 223(2):282-289
57. Fenqi Gui, Jihong Wu, Fang Chen, Xiaojun Liao, Xiaosong Hu, Zhenhua Zhang & Zhengfu Wang (2006) Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide. European Food Research and Technology.223(3), 427-432
58. Fenqi Gui, Jihong Wu, Fang Chen, Xiaojun Liao, Xiaosong Hu, Zhenghua Zhang and Zhengfu Wang (2007) Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide Food Chemistry 100(4):1678-1685
59. Houyin Wang,Yuanying Ni, Xiaosong Hu, Jihong Wu, Xiaojun Liao, Fang Chen, Zhengfu Wang (2007) Kinetics of amino acid loss in carrot juice concentrate during storage, LWT-Food Science and Technology, 40(5):785-792.
60. Yan Zhang, Xiaosong Hu, Fang Chen, Jihong Wu, Xiaojun Liao, Zhengfu Wang (2008) Stability and colour characteristics of PEF-treated cyaniding-3-glucoside during storage. Food Chemistry, 106(2):669-676,
汪政富已经发表的与食品有关的中文文章:
1. 范婷婷，汪政富，胡小松，吴继红等.无核白葡萄太阳能干燥设施试验研究，农机化研究，2009 年 11 期
2. 刘沫茵，汪政富.二氧化碳浸渍条件对葡萄成分的影响.中国酿造，2011,10:142-144
3. 郭蕴涵,赵翠萍,刘沫茵,汪政富.高压二氧化碳浸渍速冻胡萝卜片工艺及产品品质研究,食品工业科技，2012,33（16）
4. 刘沫茵，郭蕴涵，赵翠萍，汪政富.二氧化碳辅助发酵葡萄的干制和发酵工艺优化。农业工程学报，2012,12（8）269-272.
5. 龙婉蓉，郭蕴含，赵翠萍，汪政富，胡小松.高密度二氧化碳预处理对樱桃番茄干燥的影响 食品工业科技 2012,33(4)387-390.
6. 赵翠萍，郭蕴含，丁胜华，安可婧，汪政富.辣椒果肉的渗透脱水效果研究. 食品工业科技2012,33(13) 64-70.
7 . 赵彩青;汪政富;胡小松, 超声波预处理对樱桃番茄渗透脱水影响研究, 食品工业科技,2008,No. 3, 149-150
8. 汪政富;李玲玲;胡小松;吴继红,两种不同晾房中无核白葡萄薄层干燥的数学模型, 农机化研究,2008,No.5, 28-31
9. 汪政富,刘佳 方舒正孙俊红张建明，苹果皮渣回转干燥器干燥过程数学模型及工艺优化，农机化研究，2009年1期
10. 汪政富，李玲玲，胡小松，吴继红，崔永峰，张静，两种不同晾房中无核白葡萄太阳能干燥特性，食品工业科技, 2008.12
11. 张建明，汪政富，G-M低温泵系统的故障诊断与分析，真空，2008，Vol.45, No.3,70-74
12. 汪政富; 赵彩青; 胡小松, RFID现代物流技术领域的“王者”, 中国食品工业,2006,No.4 , 50-51
13. 王乔, 汪政富, 胡小松, 冷库集中与分散供冷系统经济性的建模分析, 农机化研究, 2006, No.2, 53-55, 58
14. 李军; 汪政富; 葛毅强; 胡小松, 三种致病菌在鲜榨苹果汁中的生存／死亡概率预测模型,食品科学，2005, No.12, 118-123
15. 吴继红,汪政富;赵镭;陈芳;廖小军;胡小松, 指纹图谱技术在果汁质量控制中的应用,饮料工业，2005,No.4, 6-9
16. 李军;汪政富;张振华;葛毅强;胡小松,鲜榨苹果汁陶瓷膜超滤澄清与除菌的中试试验研究, 农业工程学报, 2005, No.1, 136-141
17. 陈芳;廖小军;汪政富;蔡同一;胡小松,分子蒸馏工艺参数对高碳脂肪醇提取物精制效果的研究, 农业工程学报, 2005,No.11,189-191
18. 汪艳群;陈芳;孙志健;汪政富;廖小军;胡小松,脆梅加工中脱硫工艺的研究, 食品与发酵工业, 2005, No.8, 144-147
19. 胡小松; 廖小军; 陈芳; 吴继红; 汪政富,中国果蔬加工产业现状与发展态势, 食品与机械,2005, No.3,4-9
20. 牛丽影;吴继红;胡小松;廖小军;陈芳;赵广华;汪政富,橙汁中挥发性风味成分分析的研究进展, 饮料工业, No.9, 8-11
21. 牛丽影;吴继红;廖小军;陈芳;赵广华;汪政富;胡小松,果胶酶处理对5个品种橙汁主要理化指标的影响, 农产品加工·学刊, 2006, No.8, 8-12
22. 孙志健;张燕;陈芳;廖小军;吴继红;汪政富,胡小松对蓝莓产业化发展的思考,食品工业科技，2005, No.12, 183-184
23. 梁丽雅，闫师杰，陈计峦，胡小松，汪政富，鸭梨采后果实褐变的主要因素研究，食品与机械，2008，No.3, 48-51
24. 闫师杰; 陈计峦; 梁丽雅; 汪政富;胡小松,降温方法对不同采收成熟度鸭梨某些生理指标的影响,中国食品学报2008,96-101
Patents
1.实用新型：一种集热型葡萄干制晾房，汪政富，胡小松，吴继红，李玲玲，廖小军，贺玮，崔永峰，王忠明，张静。授权公告号：CN**Y，授权公告日2008.1.23申请号：**8.7
2.实用新型：一种温室型农产品太阳能干燥设施，发明人：吴继红，胡小松，汪政富，贺玮，廖小军，李玲玲，崔永峰，沈自云，张玉。授权公告号：CN**Y，授权公告日2008.1.30申请号：**9.1
3.发明专利：一种葡萄干制温室型晾房，发明人：汪政富，胡小松，吴继红，范婷婷，李玲玲。公开号：CN**A，公开日2008.3.19申请号：**2.5
4.实用新型：一种玻璃化微胶囊苹果香精及其制备方法，发明人：吴继红;胡小松;廖小军;陈芳;赵镭;汪政富。公开号：CN**申请号: CN**9.0
1 Greenhouse type airing room for making raisin
Patent number:
CN**
Publication date:
2008-03-19
Inventor:
ZHENGFU WANG (CN); XIAOSONG HU (CN); JIHONG WU (CN); TINGTING FAN (CN); LINGLING LI (CN)
Applicant:
CHINA AGRICULTURAL UNIVERSITY (CN)
Classification:
- international:
A23B7/02; E04H5/08; A23B7/02; E04H5/00;
- european:
Application number:
CN** **
Priority number(s):
CN** **
2．Heat collecting type raisin making and airing house
Patent number:
CN**Y
Publication date:
2008-01-23
Inventor:
ZHENGFU WANG (CN); XIAOSONG HU (CN); JIHONG WU (CN); LINGLING LI (CN); XIAOJUN LIAO (CN); WEI HE (CN); YONGFENG CUI (CN); ZHONGMING WANG (CN); JING ZHANG (CN)
Applicant:
CHINA AGRICULTURAL UNIVERSITY (CN)
Classification:
- international:
E04H5/08; E04H5/00;
- european:
Application number:
CN**U **
Priority number(s):
CN**U **
3.Greenhouse type agricultural product solar drying facilities
Patent number:
CN**Y
Publication date:
2008-01-30
Inventor:
JIHONG WU (CN); XIAOSONG HU (CN); ZHENGFU WANG (CN); WEI HE (CN); XIAOJUN LIAO (CN); LINGLING LI (CN); YONGFENG CUI (CN); ZIYUN SHEN (CN); YU ZHANG (CN)
Applicant:
CHINA AGRICULTURAL UNIVERSITY (CN)
Classification:
- international:
F26B9/02; F26B3/28; F26B9/00; F26B3/00;
- european:
Application number:
CN**U **
Priority number(s):
CN**U **
近五年承担的主要项目
承担的教学工作
