1.
Promoting Effect of Cinnamon Oil on Percutaneous Sbsorption of Ferulic Acid
肉桂挥发油对阿魏酸透皮吸收影响的研究
2.
Component Analysis of Essential Oils from Cinnamon and Their Inhibition Action against Platelet Aggregation
肉桂挥发油成分分析及其血小板聚集抑制作用研究
3.
GC-MS analysis of chemical components of Cortex Cinnamomi and Guipi
GC-MS分析肉桂与桂皮挥发油的化学成分
4.
Analysis of Essential Oil from Cinnamomum cassia Presl by Microwave-assisted Extraction Coupled with Gas Chromatography-Mass Spectrometry
微波辅助提取-气相色谱质谱联用测定肉桂中的挥发油
5.
Oil of cassia (cinnamomum cassia oil)
GB/T11425-1989肉桂油
6.
Analysis of Essential Oil of Osmanthus Fragrans Lour. var aurantiacus Mak. by Gas Chromatography-Mass Spectroscopy
丹桂挥发油的气相色谱-质谱联用分析
7.
Study of the effects of the essential oils from Cassia Bark in inhibiting the contraction of isolated uterus of mice
肉桂挥发性成分抑制小鼠离体子宫收缩的研究
8.
Change of Components in Mixed Volatile Oil of Clove and Cassia Bark
丁香与桂皮挥发油混合后化学成分变化分析
9.
Optimization of Extracting Conditions of Nutmeg by Uniform Design
均匀设计优选肉豆蔻挥发油提取工艺
10.
Food additive-Oil of cassia
GB11958-1989食品添加剂肉桂油
11.
Effects of VORC on Gene Expression of TLR2、TLR4 and Toll Signal Transduction Passway;
桂枝挥发油对TLR2、TLR4基因表达及其信号转导通路的影响
12.
Analysis of Common Volatile Constituents in Herbal Pair Ramulus Cinnamomi-Herba Schizonepetae and its Single Herb
药对桂枝-荆芥与其单味药挥发油共有组分的分析
13.
Analysis of Volatile Oil in Herba Schizonepetae-Ramulus Cinnamomi by GC-MS and CRM
药对荆芥-桂枝挥发油成分的气相色谱-质谱和化学计量学方法分析
14.
Studies on Effect Factors of Meat Antibacterial Activity of Lotus Oil
荷叶挥发油对肉类抑菌活性的影响因素研究
15.
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
16.
Studies on the Preservation of Chilled Meat and Antioxidant Effects in Oil and Fat of Volatile Oil in Mosla Chinensis Maxim;
石香薷挥发油对冷却猪肉保鲜及油脂抗氧化作用研究
17.
Study on the Extraction of Cinnamon Oil by Supercritical CO_2 Fluid
超临界CO_2流体萃取肉桂油的研究
18.
Preparation of Cinnamon Oil β-Cyclodextrin Inclusion Complex by Ultrasound Method
肉桂油β-环糊精包合物的超声法制备