Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Weihui Cai"'
Publikováno v:
Food Technology and Biotechnology, Vol 43, Iss 3, Pp 307-311 (2005)
In this paper studies were made to generate data on the physicochemical and sensory characteristics of douchi prepared by fermentation at different temperatures for variable time prior to mechanical drying. Fermentation was carried out at 20, 30 and
Externí odkaz:
https://doaj.org/article/996e2b9734cf41d388fa8523f81d4f85
Publikováno v:
AAPS PharmSciTech. 18:1475-1487
Traumatic brain injury (TBI) is a major cause of mortality and disability throughout the world. Progesterone (PROG) plays an important role in neurologic treatment. The aim of this study was to develop a progesterone formulation with good physical an
Publikováno v:
International Journal of Pharmaceutics. 436:536-544
The purpose of this study was to develop a propofol microemulsion with a low concentration of free propofol in the aqueous phase. Propofol microemulsions were prepared based on single-factor experiments and orthogonal design. The optimal microemulsio
Publikováno v:
Food Technology and Biotechnology, Vol 43, Iss 3, Pp 307-311 (2005)
Food Technology and Biotechnology
Volume 43
Issue 3
Food Technology and Biotechnology
Volume 43
Issue 3
In this paper studies were made to generate data on the physicochemical and sensory characteristics of douchi prepared by fermentation at different temperatures for variable time prior to mechanical drying. Fermentation was carried out at 20, 30 and