Font Size: a A A
Keyword [physicochemical properties]
Result: 41 - 60 | Page: 3 of 10
41. Design And Evaluation Of Fast Release Droppills Of Extract Of Ginkgo Biloba
42. Study On Sulfonation, Physicochemical Properties And Biological Activities Of Paeonol
43. Preparation And Properties Of A Water-Soluble Dietary Fibre By Enzymatic Hydrolysis Of Guar Gum
44. Physicochemical And Cholesterol-lowering Properties Of Soy Peptides
45. Study On Quantified Relation Between Structure And Properties Of Several Series Compounds
46. Study On The Preparation Technology And Physicochemical Properties Of Resistant Starch
47. Physicochemical Properties And Structure Characterization Of Cassava Starch Phosphate
48. Preparation And Physicochemical Properties Of WO3-based Nanoparticulate Materials
49. Study On Potato Instant Noodle Test
50. Study On The Properties Of Lotus Root Starch
51. Study On Phase Equilibria And Physicochemical Properties In The Sub-ternary System Coming From The System Of Fe～(2+)-Mn～(2+)-Zn～(2+)-NH4～+-SO4～(2-)-H2O At 298 K
52. Functional Composite Materials For Activating And Combustion Supporting
53. Study On Chitosan As A Natural Food Preservative
54. Synthesis,Structures And Physicochemical Properties Of Polyoxometalates Derivatives Functionalized By Organic Ligands
55. Grafting Polymer Brushes From Poly (Vinylidene Fluoride) Surface And Physicochemical Properties
56. Studies On The Extraction Technology Of Radix Cynanchi Bungei Starch And The Physicochemical Properties Of Radix Cynanchi Bungei Starch And Radix Pueraria Thomsonii Starch
57. Study On Extraction, Purification And Physicochemical Properties Of Polysaccharide Of Phellinus Baumii Pilat
58. Physicochemical Characteristics And Molecular Structure And Their Correlation In Rice Starch
59. Study Of Physicochemical Properties And Skin-care Functions Of Collagen, Gelatin And Collagen Hydrolysate
60. Studies On The Extraction Method Of Bovine Collagen With High Yield And The Properties Of Blending Collagen Membrane
  <<First  <Prev  Next>  Last>>  Jump to