Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木香挥发油的化学成分,并比较水蒸气蒸馏提(SD)
临界CO2萃
(SFE)所得土木香挥发性成分的差异。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木香挥发油的化学成分,并比较水蒸气蒸馏提(SD)
临界CO2萃
(SFE)所得土木香挥发性成分的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
姜的辣味成分主要有姜酮、姜醇、姜酚三种,
有一定的挥发性。
声明:以上例句、词性分类均由互联网资源自动成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我
指正。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木香挥发油的化学,并比较水蒸气蒸馏提取(SD)与超临界CO2萃取(SFE)所得土木香挥发
的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
姜的辣
主要有姜酮、姜醇、姜酚三种,它们具有一定的挥发
。
声明:以上例句、词类均由互联网资源自动
,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木香挥发油的化学成分,并比较水蒸气蒸馏提取(SD)与超CO2
取(SFE)所得土木香挥发性成分的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
姜的辣味成分主要有姜酮、姜醇、姜
,它们具有一定的挥发性。
声明:以上例句、词性分类均由互联网资源自动成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木香挥发油的化,并比较水蒸气蒸馏提取(SD)与超临界CO2萃取(SFE)所得土木香挥发性
的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
姜的辣味
主要有姜酮、姜醇、姜酚三种,它们具有一定的挥发性。
声明:句、词性
类均由互联网资源自动
,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木香挥发油的化学成分,水蒸气蒸馏提取(SD)与超临界CO2萃取(SFE)所得土木香挥发
成分的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
姜的辣味成分主要有姜酮、姜醇、姜酚三种,它们具有一定的挥发
。
:以上例句、词
分类均由互联网资源自动
成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研香挥发油的化学成分,并比较水蒸气蒸馏提取(SD)与超临界CO2萃取(SFE)所得
香挥发性成分的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
姜的辣味成分主要有姜酮、姜醇、姜酚三种,它们具有一定的挥发性。
声明:以上例句、词性分类均网资源自动
成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木油的化学成分,并比较水蒸气蒸馏提取(SD)与超临界CO2萃取(SFE)所得土木
性成分的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
姜的辣味成分
有姜酮、姜醇、姜酚三种,它们具有一定的
性。
声明:以上例句、词性分类均由互联网资源自动成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若
现问题,欢迎向我们指正。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木香挥发油的化学成分,并比较水蒸气蒸馏提(SD)与超临界CO2
(SFE)所得土木香挥发性成分的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
的辣味成分主要有
酮、
、
三种,它们具有一定的挥发性。
声明:以上例句、词性分类均由互联网资源自动成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Objective:to study the chemical constituents of the essential oil of Inula helenium L.were extracted by steam distillation(SD)and supercritical-CO2 fluid(SFE).
研究土木香挥发油的化学成分,并比较水蒸气蒸馏提取(SD)与超临界CO2萃取(SFE)所得土木香挥发性成分的差异。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
姜的辣味成分主要有姜酮、姜醇、姜酚三种,它们具有一定的挥发性。
声明:以上、词性分类均由互联网
动
成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。