1.
Study on the Stability of Cd(Ⅱ)┐ Arom atic┐ Diam ine┐ Am inoacid Com plexes
镉(Ⅱ)-芳香氮碱-氨基酸配合物稳定性的研究
2.
Quantum Chemistry Calculation Research of the Aromaticity on Alumazene;
环铝氮烷芳香性的量子化学计算研究
3.
Aromatic Radical-Induced Aromatic 1,5-Hydrogen Transfer of Benzene-naphthaline System with Nitrogen as the Bridge Atom;
苯萘体系中氮为桥原子的芳香自由基诱导的分子内芳香1，5-氢转移
4.
Study on the Cation-π Interaction between Acetylcholine and Acromatic Rings
乙酰胆碱与芳香体系间阳离子-π的理论研究
5.
Synthesis and Biological Activity of Aryl Nitrogen Mustard Derivatives;
芳香氮芥衍生物的合成及生理活性研究
6.
Density Functional Theory Studies of High-energetic Nitrogen Aromatic Compounds
氮杂芳香类高能化合物的密度泛函理论研究
7.
The Instructive Meaning of Prohibited Aromatic Amines in Testing of Azo Dyes
禁用芳香胺数据库对偶氮染料检测的指导意义
8.
"Pyridine: Any of a class of aromatic compounds with a six-member aromatic ring composed of five carbon atoms and one nitrogen atom, making it a heterocyclic compound."
啶:带六元芳香环(由5个碳原子和一个氮原子组成)的芳香族化合物的统称,是一种杂环化合物。
9.
Synthesis and Structure of Alkaline-earth Complexes Based on Aromatic Carboxylate Ligands: From Monometal to Heterometal;
从单金属到混金属碱土芳香羧酸配合物的合成和结构
10.
the univalent cation R-N:N- (where R is an aromatic hydrocarbon); found in salts that are used in manufacturing azo dyes.
一价阳离子rN:N（r是芳香的烃），存在于用于制含氮染料的盐中。
11.
Synthesis and Characterization of Au(Ⅲ) Pt(Ⅳ) and Pd(Ⅱ) Complexes with Aromatic Amine N-oxide
金(Ⅲ)、铂(Ⅳ)和钯(Ⅱ)的芳香胺氮氧化物配合物的合成与表征
12.
Study on the Effect of Nitrogen on‘Rosa’Strawberry Aroma Component and Its Precursor
氮素营养对“罗莎”草莓果实芳香物质及其前体影响的研究
13.
Synthesis and Anti-tumor Activity Research of the Glycosylated Aromatic Nitrogen Mustard Derivatives;
糖基化芳香族氮芥衍生物的合成及抗肿瘤活性的研究
14.
Studies on the Oxidation of Aromatic Aldehyde Hydrazones and Aldazines with Organo-iodine (III) Reagents;
三价有机碘试剂对芳香醛腙及醛连氮氧化反应的研究
15.
Synthesis and Characterization of Flexible Bis-nitrogen Heterocyclic Ligands Containing Aryl Group and Metal Complex;
含芳香核的柔性双含氮杂环配体及配合物的合成与表征
16.
Preparation of N-oxide Pyridine Series Photic and Magnetic Material and Research of Their Structure;
含氮芳香杂环系列光磁材料的制备及其构效研究
17.
Changes of Aromatic Compounds Content and Effect of Nitrogen on Flavor Quality of Cucumber Friuts at Different Season;
不同季节黄瓜果实芳香物质含量变化及氮对风味品质的影响
18.
Density Functional Calculations of Bond Dissociation Energies for Removal of Nitrogen Dioxide Moiety in Some Nitroaromatic Molecules;
用B3P86方法计算离解掉硝基芳香烃类分子中二氧化氮的离解能