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
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
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
、
醇、
酚三种,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
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
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、词性分类均由互联网资源自,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).
研究土木香挥发油化学成
,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
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
成
主要有姜酮、姜醇、姜酚三种,它们具有一定
挥发性。
声明:以上例句、词性类均由互联网资源自动
成,部
未经过人工审核,其表达内容亦不代表本软件
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(SD)与超临
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、
醇、
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).
研究土木油的化学成
,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
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
主要有姜酮、姜醇、姜酚三种,它们具有一定的
性。
声明:以上例句、词性由互联网资源自动
成,部
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取(SD)与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
,
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,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
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
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、词性类均由互联网资源自动
成,部
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).
研究土木香挥油的化学成分,并
蒸气蒸馏提取(SD)与超临界CO2萃取(SFE)所得土木香挥
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
。
明: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
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
,
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。