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Keyword [MS analysis]
Result: 1 - 20 | Page: 1 of 4
1. Effects Of Fungal Elicitors On The Growth And Secondary Metabolites Of Dendrobium Candidum Protocorms
2. 1.The Chemical Research On Preparation Of Traditional Chinese Medicines Named Sini-Tang 2.Study On The Chemical Constituents Of Caragana Stenophylla
3. Combination Of LCM And 2D-LC-MS/MS Analysis To Identify Protein Expression Profiles And Biological Pathways In Low Malignant BTCC
4. Study On The Male Reproductive Toxicity Induced By Organic Extracts From Jialing River In Chongqing City
5. Integrated Ionization Approach For RRLC-MS/MS Analysis And Metabonomic Investigation For Lung Cancer
6. Study On The Detection Methods Of Nine Synthetic Pigments In Traditional Chinese Medicine And Capsules
7. Effect Of High Abundance Protein On Protein Identification And Urinary Protein Group Analysis Of Myocardial Infarction
8. Study On Dissolution And Bioequiavailability Of The Dihydropyridine Drugs
9. Analysis Of Membrane PIP2 In Xenopus Oocytes By RP-HPLC
10. Study Of The Analysis Method Of Organic Acids, Vitamin C And Fatty Acid In Sea-Buckthorn Products
11. Extract And GC-MS Analysis Of Volatile Components From Rodgersia Aesculifolia Batal. Rhizomes
12. Preliminary Study On The Sound Environmental Control Technology For Flies
13. Study On The Secondary Metabolites From Penicillium HLKG-44 And The Synthesis And ESI-MS Analysis Of Phosphonodipeptides
14. Extraction And Separation Of Flavonoid Contents In Abutilon Theophrasti Medic. And Its Anti-microbial Activity
15. 2 DE Coupled HPLC-CHIP/MS Analysis Of Differently Expressed Proteins In R/S-Atenolol Treated VSMC
16. HPLC And LC-ESI-MS Analysis Of Oligosaccharides Chain By Pre-column Derivatization With 3-amino-9-ethylcarbazole
17. Study On Fragmentation Regularity And HPLC/MS Analysis Of Carbohydrate
18. N-Glycans Release And Derivatization Coupling With HPLC-MS Analysis And Spearation
19. Screen The Anti-tumor Active Part And Preliminarily Research The Chemical Constituents Of The Tubers From Typhonium Giganteum Engl
20. Difference Of Volatile Compounds And Aroma Compounds In Six Brandies By GC-MS, GC-O And Sensory Evaluation
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