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Keyword [Frankincense]
Result: 1 - 6 | Page: 1 of 1
1.
Preparation Process And Quality Control Standard Of Extract "Frankincense Total Triterpenic Acids"
2.
Study On The Method Of Thermal Desorption Using To Analyze Volatile Flavor Organic Compounds Of Rose And Frankincense
3.
Application Of TG-DTA Thermal Analysis Technology And Infrared Spectroscopy In The Evaluation Of Mastic Quality
4.
Scientific Study Of Spices Excavated From The Song Boat In Quanzhou Bay
5.
Studies On Preparation Of Frankincense-Myrrh Essential Oil Ethosomes And Its Release In Vitro
6.
Construction Of Sweet Frankincense Flavor Precursor Through Maillard Reaction Intermediates And Enzymatic Milk Fat
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