Hong Shan to Sodium Chloride
This is a "connection" page, showing publications Hong Shan has written about Sodium Chloride.
Connection Strength
0.147
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Factors influencing gelation properties of corn germ proteins. J Sci Food Agric. 2017 Oct; 97(13):4445-4450.
Score: 0.147
Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.