1.
Extraction and Determination of Essential Oil Constituents from Cinnamomum Loureirii Nees;
清化桂精油的提取方法及化学成分的研究
2.
Investigation of antioxidant activities and free radical scavenging of laurel essential oil
月桂精油抗氧化性能及清除自由基能力的研究
3.
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
4.
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
5.
INTRODUCED CEYLON CINNAMON CULTIVARS IN XISHUANGBANNA AND THEIR CHEMICAL COMPONENTS OF ESSENTIAL OILS
西双版纳引种的锡兰肉桂品种及精油成分
6.
Analysis of Cinnamomum petrophilum Leaves Extracts Prepared by Three Kinds of Technologies
三种方法制备的岩桂叶精油(浸膏)的分析
7.
Essential oil content and volatile components of different aged Cinnamomum pauciflorum Nees. leaves
不同年龄香桂叶精油含量及成分差异分析
8.
Control of Postharvest Diseases in Dongling Jujube by Cassia Oil
肉桂精油对东陵枣采后病害的防治效果
9.
Inhibitory Activity of Essential Oils from Cinnamomum camphora And Cinnamomum japonicum Leaves
樟树叶及天竺桂叶的精油抑菌活性研究
10.
Study on Antimicrobial Oil-in-water Microemulsion of Glycerol Monolaurate;
月桂酸甘油单酯微乳化防霉剂的研制
11.
GC-MS Analysis of Chemical Components of Essential Oil from Leaves of Cinnamomum chekiangense
浙江桂叶油化学成分的GC-MS分析
12.
Preparation of lauryl Oleate Catalyzed by TiOSO_4/SiO_2
TiOSO_4/SiO_2催化合成油酸月桂酯
13.
INVESTIGATION OF ANTIOXIDANT ACTIVITIES AND FREE RADICAL SCAVENGING OF NUTMEG ESSENTIAL OIL
肉豆蔻精油抗氧化性能及清除自由基能力的研究
14.
In vitro scavenging free radical and antioxidant effects of extracts from Myrtus communis Linn. leaves
香桃木叶非精油组分体外清除自由基和抗氧化作用研究
15.
Comparison of antioxidant activities and free radical scavenging potential of black pepper and white pepper(Piper nigrum L.) essential oils
黑胡椒和白胡椒精油抗氧化性能及清除自由基能力的比较
16.
Study on Extraction and DPPH· Scavenging Activity of Lavender Exeracts
薰衣草精油抗氧化成分提取及其对DPPH·清除率的研究
17.
Catalytic Synthesis of N-propyl Cinnainate Using Solid Mo-Ni Catalyst;
用环境清洁催化剂催化合成肉桂酸正丙酯研究
18.
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