| 1. | Study on the change of components of microorganism in fermented cayenne
酢辣椒中微生物成分变化的研究 |
| 2. | Study on changes in major components during tea fungus fermentation
红茶菌发酵过程中主要化学成分变化的研究 |
| 3. | Discussion on the change of main composition of shaoxing sufu during the fermentation
绍兴腐乳发酵过程中主要成分变化的探讨 |
| 4. | Chemical change in compatibility of radix sophorae flavescentis with fructus cnidii
苦参与蛇床子配伍过程中化学成分变化研究 |
| 5. | Variation of morphology amp; amp; composition of iro2 ta2o5 coated titanium anode in oer
5钛阳极在析氧过程中的形貌和成分变化 |
| 6. | Study on component change for oxidation dephosphorization of mn - fe alloy under vacuum condition
锰铁合金真空氧化脱磷过程成分变化研究 |
| 7. | Studies on relationship between the time of o3 treatment and the change of fibrous substance components of roughages
3处理时间与粗饲料纤维性物质成分变化关系的研究 |
| 8. | Research progress in variation of fragrance components and formation mechanism during the processing period of oolong tea
乌龙茶加工过程香气成分变化及形成机理的研究进展 |
| 9. | Study design . study of regional ariations in composition in a sample of 9 mildly to moderately degenerated human interertebral discs
实验设计： 9例轻度和中度退变的人类椎间盘样本局部成分变化的实验研究。 |
| 10. | The change of the effective ingredients in brown rice during the period of germination and its changing mechanism were studied
摘要研究了糙米在发芽过程中的主要成分变化情况，并对变化机理作了简单的探索。 |
