机译:微波辅助白菜中萝卜硫素的提取:提取条件,溶剂和样品预处理的影响
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;
Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;
Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;
blanching; drying; extraction yield; temperature evolution;
机译:微波辅助提取和预热溶剂提取植物材料中生物活性化合物的比较评估:以卷心菜为例
机译:评价索氏提取,加速溶剂萃取和微波辅助萃取测定土壤和鱼类样品中的多氯联苯和多溴联苯醚
机译:评价索氏提取,加速溶剂萃取和微波辅助萃取测定土壤和鱼类样品中的多氯联苯和多溴联苯醚
机译:使用生态友好型溶剂与微波辅助萃取结合微波辅助萃取作为从环境固体基质分析有毒化合物的新方法
机译:脉冲电场(PEF)作为从微藻类中萃取溶剂脂质的强化预处理方法的研究,利用乙酸乙酯作为绿色替代氯仿萃取。
机译:微波辅助提取条件对甜茶抗氧化能力的影响(Lithocarpus polystachyus Rehd。)
机译:评价索氏提取,加速溶剂萃取和微波辅助萃取测定土壤和鱼类样品中的多氯联苯和多溴联苯醚