saccharin - Globe Thesis

Keyword [saccharin] Result: 1 - 20 \| Page: 1 of 2
1.	A Study About The Treatment Of High Concentrations Of Copper And Acid Wastewater
2.	Study On New Method Of Spermine Preparation
3.	The Detection And Evaluation Of Some Constant Food Additives
4.	Differential Kinetic Spectrophotometric Determination Of Some Substances In Organic Compound System With The Aids Of Chemometrics
5.	Influence Of Additive On The Performance Of Electroless Plated Ni-P Coating On The AZ31mg Alloy
6.	Bioactive Benzisothiazole Morpholine Ketone Derivatives (ii)
7.	Liquid Phase Synthesis And Characterization Of Layered Titanates And Layered Polysiloxane And Saccharin Column To Support The Study Of Layered Double Hydroxides
8.	Preparation Of Sodium Saccharin Silica Surface Molecular Imprinted Polymers And Its Adsorption Behavior
9.	Progress Of The Taste Of Sulfa Sweetener Modified With β-cyclodextrin
10.	Research And Application Of The Synthetic Process About Histone Deacetylase Inhibitor Vorinostat
11.	Synthesis And Evaluation Of Novel Saccharin Derivatives Containing 1,2,3-Trizole Moiety
12.	Study On Cocrystallization Process And Polymorphic Transformation Mechanism Of Ethenzamide-Saccharin Cocrystal
13.	Detecting Quickly Chemical Additives In Food Using Raman Spectroscopy
14.	Synthesis Research Of 6-Methanesulfonylaminomethyl Benzo[d]isothiazol-3(2H)-one 1,1-dioxide
15.	The Application Of Surface Enhanced Raman Scattering Spectroscopy In Defining Food Additives
16.	Study On Several Advanced Oxidation Techniques For Degradation Of Saccharine Sodium Wastewater
17.	Effects Of The Combination Of Potassium Sorbate And Saccharin Sodium On The Growth And Development Of Mice Small Intestinal Epithelial Cells
18.	Degradation Of Saccharin By Typical Advanced Treatment Process And DBPs Derived From Subsequent Chlorination
19.	Rapid Detection Of Saccharin Sodium In White And Yellow Wine By Surface Enhanced Raman Spectroscopy
20.	Experimental Study On The Treatment Of Artificial Sweetener Sodium Saccharin Production Wastewater
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