华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第18章 油脂加工化学

华南理工大学出版社：《食品生物化学 FOOD BIO-CHEMISTRY》课程教学资源（双语教材）第17章 糖类的食品性质与功能

Outline 4.1: Amino Acids: Building Blocks of Proteins 4.2: Acid-Base Chemistry of Amino Acids 4.3: Reactions of Amino Acids 4.4: Optical Activity and Stereochemistry of Amino Acids 4.5: Spectroscopic Properties of Amino Acids 4.6: Separation and Analysis of a.a. Mixtures

1.1 Overview of Photosynthesis 1.1.1 Photosynthesis is a biological oxidation-reduction process. Reaction 1.1: Photosynthesis CO2+2H2A→(

北京中医药大学：《经络腧穴学》课程教学资源（教学大纲）教学大纲与实践指导（双语版）

3.1 Overview of nitrogen in the biosphereand in plants

2.1 Overview of diffusive and convective transport in plants 2.1.1 Diffusion and convection are the basis for solute transport. Diffusion: An independent movement of molecules driven by aconcentration gradient

第一节 抗性生理通论 第二节 植物的抗寒性 第三节 植物的抗旱性 第四节 植物的抗病性

General outline skin is the biggest organ of the human body is composed of epidermis dermis and some accessory organs the function of the skin: barrier and protection

General outline small digestive glands distributed in the wall of digestive tract esophageal glands, gastric glands and intestine glands large digestive glands outside the wall of digestive tract salivary glands, liver and pancreas