机译:从橙色(柑橘Sinensis)对必需油生产氢化蒸发的动力学建模
Faculty of Chemical Engineering and Food Technology Nguyen Tat Thanh University Ho Chi Minh City Vietnam;
Faculty of Chemical Engineering and Food Technology Nguyen Tat Thanh University Ho Chi Minh City Vietnam;
NTT Hi-Tech Institute Nguyen Tat Thanh University Ho Chi Minh City Vietnam;
Kinetic Modeling; Hydrodistillation; Orange peels essential oil; Pilot scale; GC/MS.;
机译:从橙色(柑橘Sinensis)对必需油生产氢化蒸发的动力学建模
机译:橘皮中D-茂高强的精油酶辅助氢化物的动力学模型及优化
机译:橘皮中D-茂高强的精油酶辅助氢化物的动力学模型及优化
机译:橙色(柑橘)精油的真实性分析
机译:诺丽果(Morinda citrifolia)水果,甜橙(Citrus sinensis)果皮的抗炎成分以及诺比列汀的生物转化途径。
机译:赣南脐橙果皮精油的化学成分和抑菌活性
机译:橙子(Citrus sinensis L.)果皮精油的化感作用Efeitosalelopáticosdoóleoessencialda casca da laranja(Citrus sinensis L.)