1.
α-Butylcinnamaldehyde was Prepared in Presence of KOH/Al_2O_3;
KOH/Al_2O_3催化合成α-丁基肉桂醛
2.
GG for concentratin determination of α-Bromocinamic aldehyde
气相色谱法测定α-溴代肉桂醛的含量
3.
Determination of Bactericide α-Bromocinnamaldehyde by High Performance Liguid Chromatography;
反相HPLC测定杀菌剂α-溴代肉桂醛的方法
4.
Synthesis and Properties of α-Cyancinnamate Liquid Crystal Compounds
α-氰基肉桂酸酯类液晶的合成与性质研究
5.
Studies on the Photocycloaddition of α, α-bis (Cinnamyl) Ketenedithioacetal;
α，α-双肉桂酰基二硫缩烯酮类化合物的光环化反应研究
6.
Preparation of 3-phenylpropionaldehyde from cinnamaldehyde by selectively catalytic Hydrogenation
肉桂醛选择性催化氢化制备3-苯丙醛
7.
Determination of cinnamaldehyde and cinnamic acid in Cinnamon formula granule by HPLC
HPLC测定肉桂配方颗粒中的桂皮醛和桂皮酸
8.
Selective hydrogenation of cinnamaldehyde to cinnamyl alcohol biocatalyzed by Mucor sp. JX23 fermentation broth
Mucor sp.JX23发酵液生物催化肉桂醛选择加氢制肉桂醇
9.
Recent progresses in selective catalytic hydrogenation of cinnamaldehyde to cinnamyl alcohol
肉桂醛选择性加氢合成肉桂醇的研究进展
10.
Selective hydrogenation of cinnamaldehyde to cinnamyl alcohol over Co/TiO_2-SiO_2 catalysts
Co/TiO_2-SiO_2催化剂上肉桂醛选择性加氢制备肉桂醇
11.
Selective Hydrogenation of Chloronitrobenzene or Cinnamaldehyde over Supported Platinum Catalysts;
负载Pt催化剂上氯代硝基苯、肉桂醛选择性加氢性能的研究
12.
Basic Research on the Application of CIN-β-CD Inclusion Complex in Food Packaging;
β-环糊精肉桂醛包合物在食品包装中的基础应用研究
13.
3,4-dihydroxycinnamic acid
３,４－二羟基肉桂酸
14.
Studies on the Conjuated Addition of Grignard Reagents to α -Cinnamoyl Ketene Cyclic Dithiactals;
α-肉桂酰基环二硫缩烯酮与Grignard试剂的共轭加成反应
15.
Study on the Application of Rosemary,Cinnamon and Cloves in the Meats
迷迭香、肉桂和丁香在肉制品中的应用
16.
Study on the UV-absorption Characteristics of Cinnamaldehydeand Beuzaldehyde Cinnamaldehyde and Benzaldehyde;
肉桂醛—苯甲醛双组分体系的紫外光谱特性研究
17.
Comparison of Catalyses in Synthesis of Cinnamaldehyde;
羟醛缩合法合成肉桂醛反应中催化条件的比较
18.
Synthesis of cinamaldehyde glycol acetal catalyzed by solid supported heteropoly acids
固载杂多酸催化合成肉桂醛乙二醇缩醛