Font Size: a A A
Keyword [Ultrastructure]
Result: 101 - 120 | Page: 6 of 8
101. The Study On Ultrustructure Of Natural Cellulose And Specific Hydrolysis Of Different Endoglucanases
102. Study On Formulation And Process Parameter For High Load Tallow Powdered Oil
103. Study On Apoptosis Mechanism Of Rat Sertoli Cells Induced By Cadmium
104. Research Of 1-Methylcyclopropene On Grape Texture Under Different Temperature
105. Alleviate Effect And Mechanism Of Silicon On Oryza Sativa L.under Acid Rain Stress
106. Synthesis And Biological Activities Of Piperine And Indole-based Thiazinanone Derivatives
107. Characteristics And Response Mechanism Of Uranium And Cadmium Enrichment In Plants
108. Effect Mechanism Of Preharvest CPPU Treatment On Postharvest Quality And Cell Ultrastructure Of Kiwifruit
109. Study On The Preparation And Properties Of Cotton Fiber Esterified By Phosphate
110. Study Of The Ultrastructure And Stability Of Alginate-Chitosan Polyelectrolyte Complex
111. Study On The Influence Of Different Plant Rhizosphere DOM To Cd In Soil Passivated With Nano- Black Carbon
112. Influencing Factors And Prevention Measures Of Mildew Tobacco Leaf During Flue Curing
113. Effects Of Cadmium Stress On The Physiological Characteristics And Ultrastructure Of Different Ground-Cover Chrysanthemum Varieties
114. Influence Of Spraying Potassium Preparation On Combustion And Quality Of Flue-cured Tobacco After Topping
115. The Effect Of Ultrasound Combined With Calcium Chloride On The Ultrastructure And Tenderness Of Beef
116. Inter-Species Physiological Response And Phytoremediation Potential Of Three Poplar Species Under Cadmium Stress
117. Root Tolerance Characteristics Of Phytolacca Americana L. Under ZnONPs/Cd2+ Interaction Stress
118. Comparative Morphological And Physiological Responses And Differential Gene Discovery In Kenaf(Hibiscus Cannabinus L.) Under Cadmium Stress
119. Ultrastructure Observation Of Starch Granules And Evaluation Of Pasta Products In A New Wheat Cultiar 'Xinhuamai 818'
120. Effects Of Different Veasts On The Quality Of Frozen Dough And Protein Changes During Freezing And Storage
  <<First  <Prev  Next>  Last>>  Jump to