Individual
发表于 2025-3-28 16:06:04
The Nature of Light and Its Interaction with Matter,een absorption and emission spectra, the molecular geometry of absorption and emission, and the transfer of electronic excitation energy between molecules, including the Förster mechanism, triplet states, and the photobiologically important properties of the dioxygen molecule.
SKIFF
发表于 2025-3-28 19:05:15
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发表于 2025-3-29 02:59:34
Hue T. Tran,Tony S. Ferrar,Anne Ulke-Lemée,Greg B. G. Moorhead . is stronger for lower education users than for higher education users. Our findings suggests that .(perceived visual clarity) is more likely to influence higher education users than lower education users to perceive a mobile website as ., while .(perceived visual enrichment) is more likely to inf
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发表于 2025-3-29 05:59:25
I,hould be looking as close to reality as possible through measures of impact and outcome. Implementation is the value that best describes the degree of influence of the managerial paradigm in the agenda setting and general discourse in modern societies. Modern societies are studied and influenced thr
MITE
发表于 2025-3-29 08:40:31
Jörg Arndt,Christoph Haenelion by game designers (typically nonprogrammers) of behavior controlling software, by reusing patterns or actual.cases of past behavior. Additionally, the book will cover a number of approaches proposed for ext978-1-4939-0053-4978-1-4419-8188-2
Arroyo
发表于 2025-3-29 13:44:28
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发表于 2025-3-29 19:15:01
Book 2020Latest editionental and clinical evidence. It considers the early embryonic circulation, where blood circulation suggests the existence of a motive force, tightly coupled to the metabolic demands of the tissues. It proposes that rather than being an organ of propulsion, the heart, serves as an organ of control, g
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发表于 2025-3-29 20:19:49
cation for the development of multifunctional ingredients for the food industry. Food systems are usually complex in terms of protein composition, other constituents like lipids, carbohydrates and various minor constituents like salt, sugars, and other phenolic and flavoring compounds and also the s