Fry 第1页

Toxicity of Red Tide Alga Phaeoecystis globosa Scherffel from Zhanjiang against Young Penaeus vannamei Boone and Fish Fry Discriminating processed betel nut‘s degree of stir-frying and quantizing empirical index based on color difference meter and electronic nose fingerprint analyzer Studies on the Pharmacological Action of Various Processed Mylabris phalerata Pallas Component difference of herb materials extracts with sesame oil fry and SFE-CO2 technique for compound ulcer oil Comprehensive Evaluation And Practical Confirmation on Processing Technology of Daphne genkwa Sieb. et Zucc. Analysis on changes of chemical compounds in different samples of  fried Foeniculum vulgare Research on processing mechanism of Zushima which was stir-fried with licorice based on TG-DTG Conversion mechanism of 5-hydroxymethylfurfural in process of bran-fried Atractylodes lancea Effects of different processing methods on content of flavonoids from Sophorae Fructus Preliminary study of odor change mechanism in Crataegi Fructus stir-fried process based on correlation analysis