The antibacterial - Globe Thesis

Keyword [The antibacterial] Result: 121 - 137 \| Page: 7 of 7
121.	The Synthesis And Characterization Of The Antibacterial Materials Based On The Metal-organic Frameworks
122.	Studies On The Antibacterial Properties And Mechanism Of Microarc Oxidation Coating With Amorphous/Polycrystalline Bilayer On Ti6Al4V
123.	The Antibacterial Activity And Application Of 2-O-methyl-?-cyclodextrin Inclusion Complex Containing Hexahydro-?-acids
124.	The Study On The Antibacterial Activity And Mechanism Of Citrus Essential Oils Against Listeria Monocytogenes
125.	Research Of Camphor Endophytes Metabolism's Facilitation On The Antibacterial And Antioxidant Activity Of Camphor Oil
126.	The Antibacterial Activity Of Mussels-inspired Nanoparticle-hydrogel Composites
127.	Phenol-amine Crosslinking Coating With Chlorhexidine Improved The Antibacterial Properties Of Titanium
128.	Study On The Antibacterial Activity And Mechanism Of Phenyllactic Acid Combined With Common Food Preservative And Organic Acid
129.	Study On The Antibacterial Mechanism Of Rosemary Extract Against Listeria Monocytogenes And Its Application In Cold Meat
130.	The Study On The Content Changes Of Thiol Compounds In Fermented Onion Peels Extracts And The Antibacterial And Anti-reverse Activities Of Extracts
131.	Study On The Antibacterial Activity And Antibacterial Mechanism Of Three Plant Essential Oil Inclusion Compounds On Postharvest Rambutan Fruit Pathogen Aspergillus Aculeatus
132.	Study On The Antibacterial Properties Of The Body Cavity Fluid Of Phasolosma Esculenta
133.	Study Of The Antibacterial Activity And Action Mechanism Of 2-/4-(P-Dimethylaminostyryl)Quinolinium Derivatives As FtsZ Inhibitors
134.	Study On The Antibacterial Mechanism Of GO And Its Derivatives
135.	Study On Preparation And Antibacterial Properties Of Rapeseed Protein-Based Hydrogels
136.	Study On The Effect Of Self-assembled Nanoemulsion On The Preservation Of Chilled Pork Based On The Antibacterial Properties Of Thyme Essential Oil
137.	Preliminary Study On The Antibacterial Protein Of Bacillus Velesi S3-1 And Optimization Of Fermentation Process
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