Flow diagram of patient selection and subgroup classification. by Ningning Wang (560944)

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The values of angiotensin II by Ningning Wang (560944)

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Spearman correlation matrix analysis of the RAAS system and glucose metabolism indexes at different hypertension subgroups. by Ningning Wang (560944)

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General characterization of T2DM patients and healthy controls. by Ningning Wang (560944)

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Antihypertensive treatment of 151 T2DM patients with hypertension at different subgroups. by Ningning Wang (560944)

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Spearman correlation matrix analysis of the RAAS system and glucose metabolism indexes at different normotension subgroups. by Ningning Wang (560944)

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Spearman correlation matrix analysis of the RAAS system and glucose metabolism indexes in hypertensive (A) and normotensive (B) patients. by Ningning Wang (560944)

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STL Linear Combination Forecast Graph. by Xiangjuan Liu (618000)

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

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Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. by Kazeem Dauda Adeyemi (21181818)

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Fatty acid composition of fats and raw beef. by Kazeem Dauda Adeyemi (21181818)

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Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

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Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

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Textural profile of beef sausage containing different fats and roasted at different temperature. by Kazeem Dauda Adeyemi (21181818)

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Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Significant condition. by Junxia Zhou (14381598)

“…BET and SEM analyses demonstrated that the specific surface area and porosity (most probable pore size) gradually decreased over time. At various ages, mesopores (cumulative pore diameter, median pore diameter) initially increased and then decreased. …”