机译:迷迭香迷迭香多酚氧化酶的表征和抑制
Department of Biology, Faculty of Science and Literature, Balikesir University, 10145, Çağış-Balikesir, Turkey;
Department of Biology, Faculty of Science and Literature, Balikesir University, 10145, Çağış-Balikesir, Turkey;
Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10145, Çağış-Balikesir, Turkey;
Department of Biology, Faculty of Science and Literature, Balikesir University, 10145, Çağış-Balikesir, Turkey;
Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10145, Çağış-Balikesir, Turkey;
Department of Chemistry, Faculty of Science and Literature, Balikesir University, 10145, Çağış-Balikesir, Turkey;
Rosmarinus officinalis L.; Polyphenoloxidase; Substrate specificity; Optimum pH and temperature; Inactivation; Inhibition;
机译:迷迭香迷迭香多酚氧化酶的表征和抑制
机译:对乙酰胆碱酯酶的体外筛选和Sage的不同提取物中的乙酰胆碱酯酶抑制和抗氧化剂潜力{丹参officinalis L.)和迷迭香{Rosmarinus Officinalis L.)
机译:迷迭香萃取物(Rosmarinus Officinalis Rosmarinus Officinalis L.)衰减过敏原介导的肥大细胞活化
机译:迷迭香(Rosmarinus Officinalis L.)精油的不同方法和体外生物活性的分离
机译:含有Aspiculuris tetrapta,rosmarinus of inicinalis l.(迷迭香)和rosmarinic acid中间体甲吡喃酸的抗反生效果? =研究自然rosmarinus Officinalis L.和rosmarinic酸的植物疗法
机译:丹参和迷迭香叶提取物对焦虑和神经活动的影响
机译:柿子提取物(Diospyros kaki L.)cv。 'Rama Forte'和迷迭香油性提取物(Rosmarinus officinalis L.)对冷冻牛肉汉堡的感官特性和颜色稳定性的影响 - 柿子提取物(Diospyros kaki L.)品种Rama Forte和油性迷迭香提取物(迷迭香)的效果officinalis L.)对冷冻牛肉汉堡的感官特性和颜色稳定性的影响