Active compounds - Globe Thesis

Keyword [Active compounds] Result: 1 - 20 \| Page: 1 of 6
1.	Study On Preparation Of Bio-active Compounds From Litchi (Litchi Chinensis Sonn.) Pericarp Tissues And Their Biological Activities
2.	Identification Of Aroma Active Compounds Of Citrus Juices And Aroma Variation During Processing And Storage
3.	STUDIES Of NOVEL NITROGEN HETEROCYCLIC COMPOUNDS——SYNTHESIS And ACTIVITY TEST
4.	Studies On The Extracting Process For Active Compounds From The Testa Of Ginkgo Biloba And Kinetic Model Based On Medicinal Herb Extraction Mechanism
5.	The Research On Anti-fungi Active Compounds From Inula Britannica
6.	Study On Extraction Technology And Stability Of Active Compounds From Sanguisorba Offinalis L.
7.	Studies On Ultrahigh Pressure Extracting Conditions And Mechanismof Of Active Compounds From Cornus Officinalis Sieb.Et Zucc.
8.	Theoretical Prediction Of Direct Chemiluminescence Behavior Of Biologically Active Compounds In Liquid Phase With QSPR
9.	Study On The Novel FI-CE Methods For The Determination Of Effective Components In Cosmetics And Active Compounds In Chinese Herbal Medicines
10.	Study On Aroma Active Compounds And Adulteration Detection Of Orange Juice
11.	Application Of Microwave-Assisted Extraction And Ionic Liquid-based Microwave-Assisted Extraction Of Active Compounds From Traditional Chinese Medicine
12.	Study On Flavor Of Crab Meat
13.	Optimization Of Fermentation Conditions And Purification Of Antimicrobial Compounds From Streptomyces Xinghaiensis
14.	Identification Of Aroma Active Compounds In Essential Oils And Tobacco Leaves Using Gase Chromatography-Mass Spectremetry/Olfactometry (GC-MS/O)
15.	Hie Research Of α-Glucosidase Inhibitors From The Fruits Of Terminalia Chebula Retz
16.	Study On Active Aroma Compounds In Puer Tea
17.	Gentamicin Produce Antibacterial Activity Of Group Sub-ant-a And The Ant-b, A Preliminary Study Of The Fermentation Liquid
18.	Characterization Of Flavor Substances Of Farmed Takifugu Obscurus
19.	Aroma Characterization Of Chicken Soup And Preparation Of Chicken Flavor
20.	Identification Of Key Aroma-active Compounds From Chinese Mitten Crab And Mangrove Crab
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