1.
Immunoloregulation Effect of Elaeagnus angustifolia L. Polysaccharides in Immunosuppressive Mice
沙枣多糖对免疫抑制小鼠的调节作用
2.
Studies on the Effect of Elaeagnus Angustifolia Polysaccharide on Reducing Blood Lipid and Slimming and Antioxidating in Rats;
沙枣多糖对大鼠降脂减肥及抗氧化作用的研究
3.
To Study the Antiviral Activities and Mechanisms of Elaegnus Angustifolia Polysaccharide Against Respiratory Syncytial Virus;
沙枣多糖抗呼吸道合胞病毒作用及其机制研究
4.
Study on Extraction Process of Polysaccharides from Elaeagnus angustifolia L. by Enzymatic- assisted Ultrasonic Methods
复合酶辅助超声波提取沙枣多糖的工艺研究
5.
Comparison study on the contents of total sugar,polysaccharides and tannins in elaeagnus angustifolia from different area of Xinjiang
新疆不同区域沙枣中总糖、多糖与鞣质的含量比较研究
6.
Our experiment shows that the best percentage of each ing-redient in the jam is:50% of fresh Chinese Jujube,10% of raw juice of Seabuckthorn and 40% of sugar.
试验表明:鲜枣50%,沙棘原汁10%,蔗糖40%为最佳配方;
7.
Study on Technology to Preparation of Elaeagnus Angustifolia Syrup, Anti-Diarrheal Effect and Its Mechanism
沙枣止泻糖浆剂生产工艺及其止泻机制研究
8.
STUDY ON THE EXTRACTION CONDITIONS OF WATER-SOLUBLE POLYSACCHARIDES FROM JUJUDE
水溶性红枣多糖提取工艺条件的优化
9.
Research on the Technology Process of Polysaccharide from Zizyphus jujuba MILL by Enzymolysis
酶法脱蛋白提取大枣多糖工艺的研究
10.
The optimum precipitation conditions of Jujube date polysaccharide were obtained as follows: The extracting liquid was concentrated4 times, adding4 times volume ethanol and making the final concentration of alcohol80%.
本文研究了红枣多糖的沉淀条件,并对所提取的红枣多糖粗品的抗氧化作用进行了探讨。
11.
Charge Mixture：Polished glutinous rice powder, polished round-grained rice powder, red bean sand, white granulated sugar, plant oil, candied date, peach kernel, Guaren, cherry, Raisin.
配料：糯米粉、梗米粉、红豆沙、白砂糖、植物油、蜜枣、桃仁、瓜仁、樱桃、葡萄干。
12.
Effects of salt water treatments on gas exchange characteristics,photosynthetic pigment and soluble sugar content of Calligonum spp. at different times
盐水处理对沙拐枣气体交换特征、光合色素和可溶性糖含量的影响
13.
SStudy on the Different Extraction Process of Polysaccharide from Chinese Date
不同方法提取大枣多糖工艺的优化研究
14.
Studies on Extracting Technology of Polysaccharide from Jujuba Mill and Preliminary Exploration for Its Function Evaluation;
红枣多糖提取工艺研究及其生物功能初探
15.
Study on extracting conditions and antioxidation of polysaccharides in wild jujube
酸枣果肉多糖的提取工艺和抗氧化研究
16.
Study on Extraction Technology by Enzymatic and Antioxidation of Lingwu Chang Date Polysaccharide
酶法提取灵武长枣多糖及抗氧化作用的研究
17.
Study on the Technics of Polysaccharide Extraction from Jujube and the Reaction Flavor by Maillard Reaction
红枣多糖的提取及其美拉德反应型香料的研究
18.
Effect of Jujube polysaccharide on stability of almond protein beverage
红枣粗多糖对巴旦木蛋白饮料稳定性的影响