1.
A new food preservative--N~α-Lauroyl-L-arginine ethyl ester monohydrochloride
一种新型食品防腐剂——L-月桂酰胺精氨酸盐酸盐乙醇酯
2.
Determination of the ionization constant and partition coefficient of lauroyl indapamide
月桂酰吲达帕胺的电离常数及分配系数的测定
3.
Synthesis and Properties of N-dodecanoyl-ethylenediamine-triacetic Acid;
N-月桂酰基乙二胺三乙酸的合成和性能研究
4.
Study on preparation of rifampicin liposomes modified by lauric acid monoethanolamide and its property
月桂酸单乙醇酰胺修饰利福平脂质体制备及性能研究
5.
lauryl sulfate triethanolamine salt
月桂醇硫酸三乙醇胺
6.
Study on synthesis of CMMAM-AM hydrogel by photocrosslingking;
光交联法合成N-肉桂酰氧甲基丙烯酰胺/丙烯酰胺水凝胶的研究
7.
polyoxyethylene lauryl sulfate triethanolamine salt
月桂醇聚氧乙烯醚硫酸三乙醇胺盐
8.
Synthesis of a Poly(N-Propargylamide) Bearing Cinnamamide Groups and the Study on Degradation Behavior of Poly(N-Propargylamide) under Ultraviolet Irradiation;
含肉桂酰胺聚（N-炔丙酰胺）的制备及聚（N-炔丙酰胺）紫外光降解性能的研究
9.
Studies on synthesis of N-(2-hydroxyethyl)cinnamamide
N-(2-羟基乙基)肉桂酰胺的合成工艺研究
10.
Study on gelation properties of N-Lauroyl-L-glutamic acid and derivatives
N-月桂酰-L-谷氨酸及其衍生物的凝胶性质研究
11.
Study on synthesis and properties of sodium lauroyl alanine
N-月桂酰基丙氨酸钠的合成及其性能的研究
12.
CHEMICAL STRUCTURE-ANTICONVULSANT ACTIVITY RELATIONSHIP IN β-SUBSTITUTED CINNAMAMIDES
β-取代桂皮酰胺类化合物的化学结构与抗惊活性的关系
13.
STUDIES ON SYNTHESIS AND ANTICONVULSANT ACTIVITIES OF CIS AND TRANS-α-BROMOCINNAMAMIDES
顺、反-α-溴代桂皮酰胺类化合物的合成与抗惊活性关系的研究
14.
Study of Photochemical Reation on N-alkylation of Amide and Esterification of Cinnamic Acid;
酰胺的N-烃基化和肉桂酸酯化的光化学反应研究
15.
Synthesis of α-cinnamoyl-α-arcylcarbonhamoyl Ketene Dithioacetals and Application in Preparation of Piperidone Derivatives;
α-肉桂酰基-α-芳甲酰胺基二硫缩烯酮的合成及其在合成哌啶酮衍生物方面的应用
16.
Orthogonal Test of Lubricating Oil Biodegradation Accelerated by Lauroyl Glycine
月桂酰基甘氨酸促进润滑油生物降解的正交实验
17.
polyamide-imide resi
聚酰胺-酰亚胺树脂
18.
CHEMICAL STRUCTURE-PHYSIOLOGICAL ACTIVITY RELATIONSHIPS IN CINNAMAMIDES AND THEIR ANALOGS Ⅰ. THE STUDY OF ANTICONVULSANT ACTIVITY
桂皮酰胺类及其类似物的化学结构与生理活性的关系——Ⅰ、抗惊作用的研究