1.
Field Information Quantitative Extraction for Plant Simulation Based on Remote Sensing
植被虚拟仿真中遥感地信息定量化提取
2.
Extraction and Determination of Cyanide from Leaves of Phyllostachys Pubescens
毛竹叶中氰化物的提取及其含量测定
3.
Extraction Identification,and Content Determination of Matrine and Oxymatrine from Sophora Flavescens Ait
苦参碱和氧化苦参碱的提取 鉴定和含量测定
4.
Extract the Active Ingredient from Agricultural Antibiotic120 and Quantitative Analysis
农抗120活性物质提取及化学定量分析方法研究
5.
A Study on Methods Used to Quantitatively Extract Mineralized Alteration Information from ETM Data;
基于ETM数据矿化蚀变信息定量提取方法研究
6.
Extraction and Separation of Flavonoids and Quantitative Structure-Activity Relationship Research;
黄酮类化合物的提取分离及定量构效关系研究
7.
The Extraction, Isolation, Purification and Content Determination of the Active Components from Three Chinese Traditional Drugs;
三种中药活性成分的提取、分离、纯化和含量测定
8.
Extraction and Determination of Total Flavonoids from Roots of Smilax China L.;
菝葜根茎中黄酮类化合物的提取与含量测定
9.
Studies on Chemical Constituents from Coleus Forskohlii and Quality Evaluation of Its Extract
毛喉鞘蕊花的化学成分及其提取物的含量测定
10.
The Extracting and Determining the Content of Total Flavones in Orange Peels
桔皮中总黄酮的提取条件优化及含量测定
11.
Extraction and Determination of Polysaccharides from Aloe barbadensis Miller
库拉索芦荟多糖的提取纯化及含量测定
12.
Studies on Water-soluble substances and Determination of Danshensu and protocatechualdehyde of Herba Salvia chinensis
石见穿化学成分的提取分离及定量分析
13.
Extraction and Determination of Total Flavonoids from Herba Plantagin
车前草中黄酮类化合物的提取及其含量的测定
14.
Extraction and purification of atractylodes macrocephala polysaccharides and determination of its molecular weight
白术多糖的提取、分离纯化及分子量的测定
15.
Determination of Total Flavonoids from Rehmannia Preparata and Optimization of Ultrasonic Extraction Process
熟地总黄酮的含量测定及其超声提取工艺优化
16.
Determination and Optimum Extraction of the Total Flavones of Xinjiang's Cynomorium songaricum Rupr.
新疆锁阳中总黄酮的提取工艺优化及含量测定
17.
Extraction, Separation, Purification and Qualitative and Quantitative Analysis of Vincamine in Vinca Minor L.
小蔓长春花中长春胺的提取分离纯化与定性定量分析
18.
The quality of white wine is improved by this ester containing liquor from the fermentation of immobilized yeast.
利用固定化酵母发酵的酯香液提高白酒质量取得了良好的效果。