1.
Production technology of compound vinegar of apple and pear
苹果和梨的复合型果醋生产工艺的研究
2.
Composite Fruit Vinegar and Fruit Vinegar Beverage of Blackcurrants and Sea Backthern
黑加仑、沙棘复合果醋及果醋饮料的研制
3.
Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger
梨、姜复合果醋饮料酿造工艺的优化
4.
Production of nourishing compound fruit vinegars from the raw material of Carica papaye from Changyang County, Hubei with apple or pineapplejuice of abundant sugar was studied.
以湖北长阳县的木瓜为基料,配以含糖量较高的苹果汁,制备营养丰富的复合木瓜果醋。
5.
Synthesis of PHMS/VAc/NMA Composite Emulsion
有机硅-醋酸乙烯酯复合乳液的合成
6.
Research on the technology of apple liquor and apple vinegar joint production
苹果白酒与苹果醋联合生产工艺的研究
7.
Synthesis and performance of new core-shell type vinyl acetate-acrylate emulsion
新型核-壳结构醋丙乳液的合成及性能
8.
Effect of compound MgO expansive material
新型复合MgO膨胀材料的膨胀效果
9.
Study on fermentation technology of composite health wine with apple and Chinese jujube
营养型苹果枣复合果酒发酵工艺的研究
10.
Preparation and Characterization of Nano Cooper/Polyvinyl Acetate Hybrid Material
纳米铜/聚醋酸乙烯酯复合材料的制备与表征
11.
The Research on the Oxidation of Toluene by Cobalt Acetate/Metalloporphyrins;
醋酸钴和金属卟啉复合催化甲苯氧化研究
12.
Preparation of the Double Modified Sweet Potato Starch by the Cationic and Acetic;
阳离子与醋酸酯复合变性甘薯淀粉的制备
13.
Preparation and Research on Poly (Vinyl Acetate)/Montmorillonite Nano-Composite Latexes
聚醋酸乙烯/蒙脱土纳米复合乳液制备与研究
14.
Preparation of polyvinyl acetate/montmorillonite composite latex and it's property
聚醋酸乙烯/蒙脱土复合乳液的制备及性能
15.
Study on mixed fermentation of seed watermelon of Gansu fruit vinegar with Multi-Microorganisms
利用多菌种混合发酵甘肃籽瓜果醋的研究
16.
Relationship between Anthocyanin Syuthesis and PAL Activity in Fruits of Blackcurrant
黑穗醋栗果实中花青苷合成与PAL活性的关系
17.
The Three-dimensional Comprehensive Evaluation Model in Scientific and Technological Achievements Based on the Mixed Weight
基于复合权重的科技成果立体式综合评价模型
18.
Miniaturization of the Preparation of Chromium(Ⅱ) Acetate;
醋酸铬(Ⅱ)水合物制备实验的小型化改进