1.
Food additive--Amaranth
GB4479.1-1996食品添加剂苋菜红
2.
A dark red to purple azo dye.
苋菜红一种深紫红色含氮染料
3.
Food additive--Amaranth aluminum lake
GB4479.2-1996食品添加剂苋菜红铝色淀
4.
Studies on the Microwave Extraction of Edible Amaranth Red Pigment and Its Stability;
苋菜红色素的微波萃取及稳定性研究
5.
Extraction of Red Pigment of Wild Amaranthus Tricolor an Analyses of It's Stability
野生血苋菜红色素提取及其稳定性研究
6.
Effect of Amaranth and Sunset Yellow on Micronucleus Rate in Root Tip Cells of Vicia faba
苋菜红和日落黄对蚕豆根尖细胞微核率的影响
7.
Study on the Interaction Between Amaranth and Bovine Serum Albumin in [Bmim]BF_4 Aqueous Two-phase System
[Bmim]BF_4双水相中苋菜红与牛血清白蛋白作用研究
8.
Degeneration Course of Amaranth Photocatalytic Degraded by TiO_2 Suspensions
二氧化钛催化降解苋菜红降解历程的研究
9.
Certified Reference Materials of Synthetic Dye-stuff for Food Additive Amaranth, Ponceau 4R,Tartrazine, Brilliant Blue and Sunset Yellow
苋菜红、胭脂红、柠檬黄、亮蓝、日落黄五种食用合成色素标准物质
10.
Study on the Fluorescent Spectra of Ponceau 4R and Amaranth Two Pigments Used Frequently in Food;
常用食品合成色素胭脂红和苋菜红的荧光光谱特性研究
11.
Scavenging effects of red pigment extracted from edible amaranth on hydroxyl radicals and superoxide anion radicals
苋菜红色素对羟自由基和超氧阴离子自由基的清除作用
12.
Influence of culture parameters on decolorization and biodegradation of amaranth by white rot fungus J610-D
影响白腐真菌J610-D对染料苋菜红脱色降解的培养因素
13.
Studies on interaction between methyl violet and amaranth and its analytical application by dual wavelength resonance light scattering ratiometry
甲基紫与苋菜红相互作用的双波长共振光散射比率光谱研究及其分析应用
14.
Effect of betacyanins extracted from Portulaca oleracea L.on the antioxidation system in senile mice
马齿苋甜菜红素对衰老小鼠抗氧化系统的影响
15.
The Effect of Sewage Sludge on Seed Germination Rate of Cucumber and Three-colored Amaranth;
污泥对黄瓜和苋菜种子发芽率的影响
16.
Study on the Occurrence Mechanism and Control of Common Purslane (Portulaca Oleracea L.) in Leafy Vegetable Field
叶菜田马齿苋成灾机制及其防除研究
17.
Screening of Amaranth Cultivars(Amaranthus mangostanus L.) for Cadmium Hyperaccumulation
镉超富集苋菜品种(Amaranthus mangostanus L.)的筛选
18.
Studies on the Extraction and Stability of Red Pigment from Purslane
马齿苋红色素的提取及其稳定性研究