1 Machi Rd, Dongxihu Qu, Wuhan Shi
Hubei Sheng
China
Wuhan Polytechnic University
Beef tallow, Dry fractionation, physicochemical properties, Crystallization, Flavor substances
High-entropy alloy, Initial powder particle size, Laser cladding, Corrosion mechanism
High-entropy alloy, Cu content effect, Tribological behavior, Wear mechanism