1.
Study on The Extraction of Polysaccharide From Lycium Rcthenicum Mill.Fruit by Water
黑果枸杞果实多糖水浸提条件优化研究
2.
A Study on the Extraction Technology and the Food Safety Assessment of Pigment of Lycium Ruthenicum Murr.;
黑果枸杞Lycium ruthenicum色素的提取与食品安全性评价
3.
Study on Separation and Purification of Total Flavonoids from Lycium ruthenicum Murr.with Macroreticular Resin
大孔树脂分离纯化黑果枸杞总黄酮的研究
4.
Research on Preparation and Biological Effect of Antifatigue and Hypoglycemic of Polysaccharide from Lycium Ruthenicum Murr. Fruit;
黑果枸杞果实多糖的制备与抗疲劳、降血糖生物功效的研究
5.
Study on the Effect of Lycium ruthenicum Murray Fruit Polysaccharide on the Athletic Ability of Mice and the Dose-effect
黑果枸杞果实多糖对小白鼠运动能力影响及量效研究
6.
Study on biological effect and mechanism of antifatigue of polysaccharide from Lycium rcthenicum mill. fruit
黑果枸杞果实多糖抗疲劳生物功效及其机制研究
7.
Optimization Preparating Technology and Activities of Anti-oxidation, Hypolipidemic and Compositions of the Total Flavonoids from Lycium Ruthenicum
黑果枸杞总黄酮制备工艺优化和抗氧化、降血脂活性及成分研究
8.
Effects of Pollination Mode on Rate of Fruits-Set and Fruit Quality of Lycium Barbarum
授粉方式对枸杞坐果率及品质的影响
9.
Cytochemical Localization of ATPase during Fruit Development of Lycium barbarum L.
枸杞果实ATP酶超微细胞化学定位研究
10.
Study on pectinase assisted extraction of total flavonoids from matrimony vine
果胶酶对枸杞中总黄酮的提取效果研究
11.
Very good. A fresh wolfberry juice, a Green Bean Sha, a snappy orange drink and a mango juice. Just a moment, please.
侍者:好的，枸杞汁、绿豆沙、粒粒橙、芒果汁，请稍候。
12.
Study on the Berry Development and Chemical Composition Accumulation During Berry Development of Lycium Barbarum L.;
枸杞果实生长发育及化学成分积累规律的研究
13.
Construction of Leaf and Fruit cDNA Library of Lycium Barbarumand Isolation of LycB and IPI Genes;
枸杞叶片、果实cDNA文库的构建及LycB、IPI基因的分离
14.
Experimental Research on the Extraction of Pigment from Lycium Chinese and Its Role of Drosophila Melanogaster Life Span;
枸杞色素的提取及对果蝇寿命作用的实验研究
15.
Study on clarification technology for compound juice of medlar and haw
枸杞山楂复合果汁的澄清工艺条件研究
16.
Effect of Fruit Pedicels of Lycium barbarum L. on Blood Glucose in Alloxan Induced Diabetic Mice
枸杞果柄对四氧嘧啶糖尿病小鼠血糖的影响
17.
Study on the Preservation of Fresh Chinese Wolfberry Fruit at Room Temperature by Chitosan Coating
壳聚糖涂膜对枸杞鲜果常温保鲜的研究
18.
Study on physiological reason for difference of sugar accumulation in different Lycium barbarum varieties
不同品种宁夏枸杞果实糖积累差异的生理原因