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Result: 41 - 47 | Page: 3 of 3
41.
Chemical Composition,Antioxidant And Inhibition Of α-Glucosidase Activities Of The Leaf And Bark And Fruit From Ulmus Pumila L.
42.
Extraction And Anti-inflammatory Activity Of Polyphenols From Different Parts Of Kadsura Coccinea
43.
Study Of Color Change Mechanism Of Persimmon Slices During Microwave Drying Based On Non-enzymatic Browning Reaction
44.
Study On The Relationship Between Color,Phenols And Browning Enzymes In Different Parts Of Persimmon By Microwave Drying
45.
Comparison Of Antioxidant And Bacteriostatic Activities Of Different Parts Of Walnut In Vitro And Study On Preservative And Fresh-keeping Effect Of Xanthoxylum In Chinese Sausage
46.
Study On Anti-AD Effect Of Phenolic Components Of Raspberry Based On Triple Quadrupole Liquid-mass Spectrometry And BV2 Cell Neuroinflammation Model
47.
Study On Meat Quality Changes And Processing Suitability Of Pork In Different Parts After Slaughter
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