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Keyword [Active Ingredient]
Result: 101 - 117 | Page: 6 of 6
101. Effects Of Tea Garden Management Model And Environmental Factors On The Active Ingredients Of Yunwu Tea From Tiantai Mountain
102. Study On The Effect Of Fermented Lycium Barbarum By-products On Relieving Macrophage Inflammation
103. Study On The Effect Of Rhodomyrtus Tomentosa Against Largemouth Bass Ranavirus
104. Effects Of Several Forest And Fruit Plant Waste And CaSO4 On Mycelium Growth Of Lentinula Edodes
105. Study On The Active Component And Safety Quality Of Ganoderma Lucidum
106. Identification Of Laetiporus And Research On Artificial Domestication And Cultivation
107. Effects Of Sterilization And Nutrient Supplementation On Hydroponic Growth Of Ginseng Sprouts And Accumulation Of Active Ingredient
108. Effects Of Ecological Factors On Biological Characteristics And Quality Of Arnebia Euchroma
109. Effects Of Drought Stress On Growth,active Ingredient Content And Gene Transcription Of Rehmannia Glutinosa And Functional Analysis Of Related Genes
110. Screening And Identification Of High Yield Germplasm Of Mongolian Astragalus
111. Researchs On The Key Technology And Quality Standard For The Production Of The Chinese Medicine Cynanchum Stauntonii
112. Analysis Of Gardenia Jasminoides Ellis Based On Transcriptome And Metabolome Is Mainly Effective Biosynthesis Component Pathway
113. Study On The Effect Of Cadmium Pollution On The Physiological Characteristics Of Muskmelon And The Contents Of Active Components In The Pedicellus Muskmelo
114. Study On The Symbiotic Microbial Communities And Ingredient Contents Of Natural Cordyceps Militaris In Yunnan Province
115. Effects Of Combined Application Of Trace Elements And Bacterial Fertilizer On The Growth Of Astragalus Mongholicus
116. Study On The Correlation Mechanism Between Nitrogen Metabolism And Active Ingredient Accumulation In Licorice Root System Based On 15N Tracer Technolog
117. Effects Of Ammonium Nitrogen On Respiratory Metabolism And Accumulation Of Active Ingredients In Licorice Root
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