Zanthoxylum bungeanum Maxim. - Globe Thesis

Keyword [Zanthoxylum bungeanum Maxim.] Result: 1 - 20 \| Page: 1 of 2
1.	Hanyuan Zanthoxylum Bungeanum Maxim Flavor Compositions Study And Zanthoxylum Oil Processing Technology Improved Design
2.	Studies On The Extraction And Bioactivities Of The Seed Oil Of Zanthoxylum Bungeanum Maxim
3.	Screening Of Tyrosinase Inhibitors And The Prelimary Research On The Antioxidant And Tyrosinase Inhibition Activities Of Zanthoxylum Bungeanum Maxim
4.	Preparation And Characteristics Of Antimicrobial Peptides From Prickly Ash(Zanthoxylum Bungeanum Maxim.)Seed Protein
5.	Effects Of Pepper(Zanthoxylum Bungeanum Maxim.) Leaf Alcohol Extract On Lipid Oxidation And Endogenous Antioxidant Enzymes Activities Of Salted Silver Carp(Hypophthalmichthys Molitrix) During Processing
6.	Antioxidant And Antibacterial Activity Of Biological Active Components From Zanthoxylum Bungeanum Maxim Seed
7.	The Preparation Of Numb-taste Component Of Zanthoxylum Bungeanum Maxim.and Content Determination Of Numb-taste Components
8.	Studies And Applications On Non Polar Solvent Microwave-assisted Extraction Technologies
9.	Isolation And Identification Of Endophytic Actinomycetes HJG-5 From Zanthoxylum Bungeanum Maxim And The Study Of Antifungal Activity
10.	The Study Of Chemical Constituents From Endophytic Fungi In Zanthoxylum Bungeanum Maxim And Cyathus Striatus
11.	The Compound Basis Of Prickly Ash Flavor Formation And Influence Of Climatic Factors On Its Quality
12.	The Development Of Analytical Method For Pesticide Residues In Zanthoxylum Bungeanum Maxim,and Myrcia
13.	Study On Extraction And The Regulating Effect On Blood Lipid Of Han Yuan Zanthoxylum Bungeanum Maxim Seed Oil
14.	Effects Of Drying And Storage Methods On The Quality Of Zanthoxylum Bungeanum
15.	Studies On Flavor Substances Of Zanthoxylum Bungeanum Maxim.and Preparation Of Its Satndard
16.	Study On The Chemical Constituents And Biological Activities Of Zanthoxylum Bungeanum Maxim
17.	Inhibitory Effects And Mechanisms Of Zanthoxylum Bungeanum Maxim.Leaves Alcohol Extract On The Formation Of Heterocyclic Aromatic Amines In Roast Beef Patties
18.	Evaluation And Analysis Of Germplasm Resources Of Zanthoxylum Bungeanum Maxim Based On Metabolic Markers And EST-SSR Markers
19.	Study On Flavor Characteristics And Material Basis Of Eight Kinds Of Dried Green And Red Huajiao With Geographical Indication
20.	Study On Chemical Constituents Of Zanthoxylum Bungeanum Maxim. Peel
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