Lycium Barbarum - Globe Thesis

Keyword [Lycium Barbarum] Result: 81 - 100 \| Page: 5 of 6
81.	Effects Of NO Treatment On Reactive Oxygen Species,Cell Wall And Glucose Metabolism Of Lycium Barbarum During Cold Storage
82.	Study On Anti-aging Mechanism Of Lycium Barbarum Leaves Flavonoids Based On HUVECs And Caenorhabditis Elegans Model
83.	Phenolic Analysis,Antioxidant Activity,in Vitro Digestion And Fermentation Characteristics Of Lycium Barbarum L.var.Auranticarpum K.F.Ching
84.	Study On Preparation Of Melanoidins Microcapsule From Red Lycium Barbarum L. And Its Dyeing Behavior
85.	Composition Analysis,Flavonoids Isolation And Purification And In Vitro Activity Of Lycium Barbarum L.var.auranticarpum K.F.Ching
86.	Study On Extraction And Purification,Preparation Of Emulsion,and Simulated Digestion In Vitro Of Zeaxanthin Dipalmitate From The Fruits Of Lycium Barbarum L.
87.	Optimization Of Fermentation Conditions Of Goji Berry Juice By Lactobacillus Paracasei NXU-19004 And Its Improvement On Constipation In Mice
88.	Study On Processing Technology And Plant Design Of Chinese Wolfberry Juice Beverage
89.	Study On The Extraction And Application Of Lycium Barbarum Leaf Protein
90.	Effects Of Extraction Methods On The Structure And Anti-cancer Activity Of Goji (Lycium Barbarum) Polysaccharides
91.	Study On The Key Fermentation Techniques Of Lycium Barbarum Glycyrrhiza Liqueur And Its Effect On Immune Performance And Intestinal Flora In Mice
92.	Study On The Physical And Chemical Characteristics Of Water Extract From Oil-spilling Lycium Barbarum And Its Application In Soybean Milk
93.	Study On Origin Identification Of Lycium Barbarum L.by Stable Isotope And Nutrient Components
94.	Study On Quality Physiology And Metabolite Difference Of Fresh Lycium Barbarum Fruit After Harvest
95.	Effects Of Germplasm And Ripeness On Volatile Compounds Of Lycium Barbarum Fruits
96.	Fermentation Of Jujube And Barbarum Beverage By Lactic Acid Bacteria
97.	Preparation Of Carotenoid Nanoemulsions From Lycium Barbarum L. And Their Bioaccessibility Evaluation
98.	Study On The Brewing Technology Of Lycium Chinensisi Vinegar
99.	Study On Development Of Goji Berry Beverage Fermented By Probiotics And Its Alleviation Effect On Colitis In Mice
100.	Study On Moisture Transfer And Quality Of Lycium Barbarum Under Freeze-vacuum Drying
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