Font Size: a A A
Keyword [CHITOSAN]
Result: 121 - 140 | Page: 7 of 10
121. Research Of Effect Of The Modified Natural Polymers On Removing Nickel And Vanadium In Crude Oil Under Microwave Irradiation
122. Synthesis Of Mesoporous SiO2 And Relating Hybrid Aerogels System
123. Preparation Of Naringin Imprinted Polymers And Its Molecular Recognition In Aqueous Media
124. Study On Adsorption Mechanism Of Chitosan With Palladium And Its Application On Preparation Of Conductive Fabrics For Electromagnetic Shielding
125. Study On Electrochemical Degradation Of Chitosan And Hyaluronan
126. Preparation And Application Of Functional Magnetic Nanoparticles In Food System
127. Studies On The Preparation, Antitumor Effect, Bio-safety And Tumor Angiogenesis Targeting Of Doxorubicin-loaded Cationic Liposomes
128. Studies On Phosphazene-Derivative Antibacterial Flame-Retardant Protein Viscose Fiber
129. Electrochemical Analysis And Application In Environmental Pollutants Based On Nanocomposites Modified Electrode
130. Preparation And Application Of Immobilized Angiotensin-converting Enzyme On Chitosan
131. Study On The Structure Assembly And Antibacterial Mechanism Of Ag NP Loaded Chitosan-Based Layered Nanocomposites
132. Studies On Chitosan Modified Glassy Carbon Electrode And Its Application
133. Studies On Application Of Chitosan To Fluorescence Spectrometry
134. Study On Preparation Of Chitosan And The Performance Of The Interrelated Film
135. Study On Synthesis,Characteristies And Applications Of A New HIC Packing Material——Butyl Cross Linked Chitosan
136. Study On Xylitol Fermentation Using Microencapsulated Cells
137. Study Of Depolymerization Of Chitosan With The Aid Of Immobilized Enzymes
138. Preparation Of Insoluble Chitosan And Its Application To Decolourization And Clarification Of Apple Juice
139. Establishment Of HACCP System On Swine Slaughter & Research On Preservative Technologies For Chilled Pork
140. Synthesis And Characteristics Of Chitin/Chtisoan And Their Derivatives
  <<First  <Prev  Next>  Last>>  Jump to