نتایج جستجو برای: lonicera

تعداد نتایج: 637  

2014
Yuan Yuan Chao Jiang Libing Liu Shulin Yu Zhanhu Cui Min Chen Shufang Lin Shu Wang Luqi Huang

In this work, a rapid (within 4-5 h), sensitive and visible new method for assessing botanic origin is developed by combining loop-mediated isothermal amplification with cationic conjugated polymers. The two Chinese medicinal materials (Jin-Yin-Hua and Shan-Yin-Hua) with similar morphology and chemical composition were clearly distinguished by gene SNP genotyping assays. The identification of p...

ژورنال: The Iranian Journal of Botany 2009
عاطفه اعزازی فرخ قهرمانی نژاد,

گونه Lonicera microphylla Willd. ex Roem. & Schultes برای اولین بار از ایران گزارش می گردد. این گونه در محدوده فلات ایران از افغانستان و پاکستان گزارش شده است. با این گزارش تعداد گونه‌های این جنس در ایران به 9 می رسد.

2006
Haiying Huang Jiati Deng Min Hou

. The objective of STEP is to provide a neutral data model capable of describing product data throughout the life cycle of a product that is independent from any particular software application or computer platform. AP203, AP214, AP224 promote the integration of CAD/CAM system. Now STEP-NC, a new extension of STEP, is being developed. A truly integrated CAD, CAPP, CAM and CNC paradigm is now in...

2012
Avnesh Kumari Vineet Kumar Sudesh Kumar Yadav

BACKGROUND Green synthesis of metallic nanoparticles (NPs) has been extensively carried out by using plant extracts (PEs) which have property of stabilizers/emulsifiers. To our knowledge, there is no comprehensive study on applying a green approach using PEs for fabrication of biodegradable PLA NPs. Conventional methods rely on molecules like polyvinyl alcohol, polyethylene glycol, D-alpha-toco...

Journal: :BIO web of conferences 2021

The results of studying quality indicators (organoleptic, physicochemical, microbiological) puree from the fruits Lonicera caerulea L. (blue honeysuckle) before and after pressure treatment are presented. It was found that organoleptic microbiological meet requirements established by standard for these products. content organic acids in during processing increases due to an increase level lacti...

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