Persimmon - Globe Thesis

Keyword [Persimmon] Result: 101 - 120 \| Page: 6 of 8
101.	The Interaction Between Persimmon Pectin And Persimmon Tannin And Its Effect On The Astringency Of Persimmon
102.	Study On Characteristics Of Heat Pump Drying And Mechanism Of Browning During Storage Of Persimmon Slices
103.	Preparation And Adsorptive Characteristics Of Persimmon Tannin-based Adsorbent For Recovery Of Au(Ⅲ)and Pd(Ⅱ)
104.	DPP-Ⅳ Inhibitory Effect Of Perssimon Polyphenols And Processing Of Persimmon Wine
105.	The Development Of The Whole Persimmon Moon Cake’s Fillings And The Study On Their Storage Properties
106.	Studies On Action Mechanism Of Delaying Senescence And Improving Disease-resistance In Harvested Anxi Persimmon Fruits By 1-MCP Treatment
107.	Study On Fermentation Technology And Residue Reuse Of Persimmon Fruit Wine
108.	Extraction Of Carotenoids From Persimmon Peel And Its Roles In Antioxidative Stress
109.	Preparation Of Instant Tea From Persimmon Leaves And Its Effect On Glucose And Lipid Metabolism In Mice
110.	Study On The Dry Production Technology Of D.kaki Thunb Dried Persimmon In Guangxi Province
111.	Research On The Processing Technologies Of Two Dried Fruits
112.	Extraction And Emulsifying Properties Of Pectin From Persimmon Peel
113.	Study On Optimization Of Extraction Of Persimmon Pectin And Its Physical And Chemical Properties
114.	Persimmon Juice Dyeing And Wearability Of Cotton Fabrics
115.	Study On The Packaging Design Of "Shishitong" Brand Dried Persimmon
116.	Study On Improvement Of Polyphenol Content And Antioxidant Activities Of Dateplum Persimmon Vinegar By Microwave-assisted Hydrothermal Extraction
117.	Study On The Brewing Process,Antioxidant Activity And Aging Of The Non-astringent Persimmon Vinegar
118.	Extraction Of Persimmon Polysaccharide And Its Effect On Intestinal Flora Of Mice
119.	Study On Persimmon Crispy And De-astringency Technology
120.	Dying Process And Properties Of Silk Fabric Dyed With Persimmon Juice
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