1.
Study on Sterilization and Killing Enzyme of Milk by High Intensity Pulsed Electric Fields (PEF);
高压脉冲电场对牛乳的杀菌灭酶研究
2.
Study on Modification of Claret by High Voltage Pulsed Electric Field Technology;
高压脉冲电场对干红葡萄酒的改性研究
3.
Study on Inactivation Kinetics of POD & PG in Pulsed Electric Fields;
POD和PG酶在高压脉冲电场中失活动力学研究
4.
Enhanced Insulin Transport Through Skin by High-Voltage Pulse;
高压脉冲电场促进胰岛素经皮渗透的作用
5.
Study on the Effects of High Pulsed Electric Fields to Activity and Structures of POD;
高压脉冲电场对POD活性及各级结构的影响研究
6.
Extracting Flavones from Pine Needle by High Intensity Pulsed Electric Fields;
高压脉冲电场萃取干松针中类黄酮物质的研究
7.
Studies on Sterilization Dynamics of Pulsed Electric Field and Co-field Chamber Improvement;
高压脉冲电场杀菌动力学及处理室改进研究
8.
Study on High Intensity Pulsed Electric Field to the Biological Effects of Vegetable Seeds;
高压脉冲电场对蔬菜种子生物学效应的研究
9.
Study on Extract of Pectin from Apple Pomace by High Intensity Pulsed Electric Fields;
利用高压脉冲电场技术提取苹果渣果胶的研究
10.
Effects of Pulsed Electric Fields on Oleic Acid Oxidation in Emulsion
高压脉冲电场对乳状液体系中油酸氧化的影响
11.
Research on the Key Technologies of Sterilization with High Pulsed Electric Field System
高压脉冲电场灭菌系统关键性技术研究
12.
Effect of high pulsed electric field on biomechanical properties of fruits and vegetables
高压脉冲电场对果蔬生物力学性质的影响
13.
The development of High-Voltage Pulsed Electric Field on extraction of natural products
高压脉冲电场法提取天然产物的研究进展
14.
Fast extraction of pectin from apple pomace by high intensity pulsed electric field
用高压脉冲电场技术快速提取苹果渣果胶
15.
Flavor powders the use of static high-voltage pulsed electric field(PEF) in the Sterilization experiments
粉体香精在静态高压脉冲电场(PEF)中的灭菌试验
16.
Kinetic Model for the Inactivation of Microbials by Pulsed Electric Fields
高压脉冲电场对微生物的致死动力学模型
17.
Development of a Technique using High Pressure Pulse Electric Intensity to Rapid Extraction by in Polysaccharide for the Root of Membranous Mile Vetch
高压脉冲电场快速提取黄芪多糖工艺的研究
18.
Comparative Study of Effects of Pulsed Electric Field (PEF) and Ultra-high Temperature (UHT) Processing on Flavor Compounds in Milk
高压脉冲电场对牛奶中风味物质的影响