Lv4
472 积分 2024-08-15 加入
Chemical Components of the Fibrous Root of Ophiopogon japonicus
14小时前
已完结
Shengmai san-derived compound prescriptions: A review on chemical constituents, pharmacokinetic studies, quality control, and pharmacological properties
16小时前
已完结
Investigation of the effective components inhibited macrophage foam cell formation in Ophiopogonis Radix
13天前
已完结
Alcohol‐induced liver injury is mediated via α4‐containing nicotinic acetylcholine receptors expressed in hepatocytes
13天前
已完结
QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF JUICES PRODUCED WITH IRRADIATED GRAPES
28天前
已完结
Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice
28天前
已完结
Effect of gamma irradiation on sensory and aroma compounds of soaked bayberry jiu
28天前
已完结
Effects of irradiation on the aging and sensory quality of navel orange distilled spirits
28天前
已完结
Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles
28天前
已完结
Preservation treatment of fresh raspberries by e-beam irradiation
29天前
已完结
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