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Keyword [ginger]
Result: 181 - 200 | Page: 10 of 10
181. Study On The Bacteriostatic Mechanism Of Ginger Oil On The Main Pathogens(Pestalotiopsis Microspora)of Postharvest Olive
182. Development Of Panax Quinquefolium. L Puffed Products
183. Preparation Technology,Characterization Of Ginger Essential Oil Nanoemulsion And Its Role In Promoting Intestinal Probiotic Adhesion
184. Apoptpsis Of Melanoma Cell Induced By Essential Oil From Ginger Through MAPK Signaling Pathway And Its Mechanism
185. Study On Purification Technology Of Curcumin From Ginger Butter Resin Residue
186. Preparation And Structural Characterization Of Ginger Essential Oil Liposomes
187. Study On Control Technology Of Post-harvest Ginger Fusarium Disease
188. Preparation Technology And Agglomeration Modification Of Spray-Dried Microencapsulated Ginger Powder
189. Application Of Bioactive Enzymes Inpreservation And Preservation Of Ginger And Cherry
190. Extraction And Purification Of Gingerols In Rucheng Xiaohuang Ginger And Their Intervention On Non-alcoholic Fatty Liver Disease
191. The Inhibitory Effect Of Plant-based Active Ingredients On Aspergillus Flavus And Its Application In Peanut Butter
192. Study On The Changes Of Chemical Components And Microorganisms In The Wine Lees Pickling Process Of Zao-Ginger Based On Metabolomics And Metagenomics
193. Processing Technology Of Fermented Ginger Instant Sauce
194. Study On Slow-release Chlorine Dioxide Preservative And Its Preservation Effect On Broccoli And Young Ginger
195. Extraction And Characterization Of Ginger Glycoprotein And Its Application As Curcumin-loading Nanoparticles
196. Study On Process,Characterization And Application Of Ginger Extract Microcapsule
197. Application Of Ginger Leaf Extract/Chitosan Composite In Food Packaging And Its Preservation Coating In Strawberry
198. Study On Rehydration And Packaging Storage Characteristics Of Ginger Slices Based On Osmotic Pretreatment And Combined Drying
199. Preparation And Interfacial Mechanism Of Ginger Oil Pickering Emulsion Stabilized By Cyclodextrin Microcrystals
200. Effects Of Postharvest Storage Temperature On Ginger Quality And Its Mechanis
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