1.
Establishment of Mathematical Model of Extraction Process and Research on Physical Property of Gum from Artemisia Sphaerocephala Krasch;
沙蒿籽胶浸提数学模型建立及物性研究
2.
Studies on the Properties, Structure Elucidation and Immunological Activity of the Gum Polysaccharides Isolated and Purificated from Artemisia Sphaerocephala Krasch Seeds
白沙蒿籽胶多糖的性质、结构和免疫活性研究
3.
Artemis sphaerocephala Krasch gum solutions exhibits typical“ weak gel” properties by small strain oscillatory measurements.
动态流变学特性表明:沙蒿籽胶溶液显示弱凝胶特性。
4.
EFFECT OF ARTEMISIA SPHAEROCEPHALA KRASCH GUM ON RHEOLOGICAL PROPERTY OF LENDED SWEET POTATO-WHEAT FLOUR AND QUALITY OF NOODLE
沙蒿籽胶对甘薯-小麦混合粉流变学性质和面条品质的影响
5.
Study on Separation and Purification, Physico-chemical Properties and Immunological Activity of Two Fractions of Water-soluble Polysaccharides of Artemisia sphaerocephala Krasch Seed
沙蒿籽中两种水溶性胶多糖的分离纯化与免疫活性研究
6.
The Applied Basic Research on Seeds of Artemisia Sphaerocephala Krasch.;
野生植物白沙蒿种籽的应用基础研究
7.
Research on Flocculating Formation Technology and Activity Conservation Method of Anaerobic Granules
沙蒿籽水浸液絮凝性能和应用的研究
8.
Isolation,Purification and Structural Research on Polysaccharides from Seeds of Artemisia Sphaerocephala Krasch
白沙蒿籽多糖的分离纯化及结构研究
9.
Germination response of Artemisia sphaerocephala to light in Mu Us sandy land
毛乌素沙地籽蒿种子萌发对光照的反应
10.
Research on Separation, Purification of Water-Soluble Artemisia Sphaerocephala Krasch Seeds Polysaccharides and the Sturcture, Biological Activities of Its Component ASP-A;
沙蒿籽水溶性多糖的分离纯化及其组分ASP-A的结构与活性研究
11.
Functionality Characteristic and Type Ⅱ Diabetes Mellitus (T2DM) Alleviation of ASK Gum;
沙蒿胶功能特性及其缓解Ⅱ型糖尿病的作用
12.
Effects of gluten and artemisia sphaerocephala krasch gum on the qualities of oat bread
谷朊粉与沙蒿胶对于燕麦面包品质的影响
13.
Effect of Artemis Sphaerocephala Krasch Gum on Microstructure and Gluten of Frozen Dough
沙蒿胶提高冷冻面团抗冻性及其抗冻机理的探讨
14.
Effects of Artemisia sphaerocephala Krasch gum on the rheological properties of dough and its application to break processing
沙蒿胶对面团流变性质的影响及在面包加工中的应用
15.
The effect of artemis sphaerocephala krasch gum (ASK gum) on the quality of frozen dough was determined, and was compared with that of locust bean gum.
本文主要研究了沙蒿胶对冷冻面团品质的影响,并将其作用效果与刺槐豆胶进行了比较。
16.
Determination of artemisinin in artemisinin capsules by HPLC
HPLC法测定青蒿素胶囊中青蒿素的含量
17.
Responses of the conglutination function of achene mucilage in Artemisia sphaerocephala and Artemisia arenaria to electric field
电场对白沙蒿和沙蒿瘦果粘液粘附功能的影响
18.
Study on the Chromatographic Analysis of α-linolenic Acid in Descurainia Sophia;
播娘蒿籽中α-亚麻酸含量色谱分析的研究