A study on the carbon emission reduction pathways of China’s digital economy from multiple perspectives by Xiaoyan Shi, Zhenhua Zhu, Jiaxin Wu, Zhijiang Li

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Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum Rice and Its Exploration on the Flavor Enhancement Based on the Multi-omics Technique by Ke LIU, Lei XU, Changyuan WANG, Zhijiang LI, Jingzhi DENG

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Particle breakage characteristics of calcareous sand under confined compression tests by Zhijiang Li, Biwen Zhang, Yani Lu, Xinlian Chen, Yan Wu, Mingxing Luo, Li Zhong

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