Font Size: a A A
Keyword [Persimmon]
Result: 41 - 60 | Page: 3 of 8
41. Adsorption Of Au3+, Cu2+ And Pb2+ By Bio-adsorbent Prepared From Persimmon Powder
42. Synthesis And Characterization Of Persimmon Tannin/Inorganic Antibacterial Complex System
43. Persimmon Comprehensive Process Technology
44. Changs Of Physical And Chemical Compositions And Tannin In The Fermentation Process Of Persimmon Wine
45. Effects Of1-methyleyclopropene Treatment, Nano-Packaging, And A Combination Of Both On The Quality Of ’Jiro’ Persimmon During Postharvest Sorage
46. Study On Aroma Quality And Main Organic Acids Of Persimmon Vinegar During Processing
47. Studies On Fresh-keeping And Postharvest De-Astringency Handles Of Persimmon Fruits
48. Study On Extraction And Deodorant Activity Of Persimmon Tannins
49. Research About Effects Of Persimmon Juice On The Flour And Flour Products Quality
50. Study On The Optimize Of Fermentation Process And Stability Of The Sweet Persimmon Wine
51. Study On Processing Technology Of Dateplum Persimmon Wine
52. Study On Modification Of Persimmon Biosorbent And Adsorption Behaviors For Platinum Group Metals
53. Studies On The Mechanism Of Softening Controlling And Applied Technology Of Mopan Persimmon
54. Determination Of Persimmon Tannin And Its Metabolism By Rats’ Intestinal Flora
55. Sutdy On Vacuum Rfeeze-frying Technology Of Datelum Persimmon
56. Research On The Process And Functional Of Fermented Persimmon Lactic Acid Beverage
57. Chemically Modified Crude Pericarp For Separation Of Molybdenum And Rhenium
58. AdsorpitoN Equliburium Nd Kinetics Studens On Thr Separtion Of Moylbedum (â…¥) And Rhenium (â…¦) By Biomaass Material
59. The Study Of Adsorption Properties Of Heavy Metal And Dye By Using Persimmon Peels And Leaves As Adsorbent Material
60. Treatment With Acidic Electrolyzed Water Improves The Flavor Of Persimmon (Diospyros Kaki L. Cv. Mopan) Wine
  <<First  <Prev  Next>  Last>>  Jump to