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| 中药苍耳子的化学成分研究 学位论文 : 中国科学院大学, 2013 Authors: 陈洁
Adobe PDF(2676Kb)  |   Favorite  |  View/Download:364/1  |  Submit date:2014/05/04 苍耳子 甾醇 萜类 化学成分 Fructus Xanthii Steroids Terpenoids Chemical Constituents |
| Bio-based solvents: an emerging generation of fluids for the design of eco-efficient processes in catalysis and organic chemistry 期刊论文 Chemical Society Reviews, 2013, 卷号: 42, 期号: 24, 页码: 9550-9570 Authors: Gu YL(顾彦龙); Jerome, Francois; Gu YL(顾彦龙)
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| Gluconic acid aqueous solution: a task-specific bio-based solvent for ring-opening reactions of dihydropyrans 期刊论文 Tetrahedron, 2013, 卷号: 69, 期号: 3, 页码: 1057-1064 Authors: Yang J(杨杰); Zhou BH(周炳华); Li MH(李明浩); Gu YL(顾彦龙); Gu YL(顾彦龙)
Adobe PDF(489Kb)  |   Favorite  |  View/Download:250/1  |  Submit date:2013/12/30 Green Solvent Gluconic Acid Aqueous Solution Ring-opening Reaction Dihydropyran |
| Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes 期刊论文 European Food Research and Technology, 2013, 卷号: 237, 期号: 2, 页码: 245-251 Authors: Liu H(刘红); Ceng FK(曾凡逵) ; Wang QH(王庆煌); Wu HS(邬华松); Tan LH(谭乐和); Wang QH(王庆煌)
Adobe PDF(229Kb)  |   Favorite  |  View/Download:249/6  |  Submit date:2013/12/03 White Pepper Chemical Quality Flavor Quality Sensory Analysis Electronic Nose |
| The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.) 期刊论文 Food Chemistry, 2013, 卷号: 141, 期号: 4, 页码: 3402-3408 Authors: Liu H(刘红); Ceng FK(曾凡逵) ; Wang QH(王庆煌); Ou SY(欧仕益); Tan LH(谭乐和); Gu FL(谷风林); Wang QH(王庆煌)
Adobe PDF(495Kb)  |   Favorite  |  View/Download:330/2  |  Submit date:2014/01/23 Cryogenic Grinding Hammer Milling Sensory Property Flavour Quality Storage |