growth factor of polyporus frondosus through liquid cultivation

the extraction and sulfation of polysaccharide from polyporus umbellatus

猪苓多糖的提取及硫酸酯化研究

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screening on cultivation varieties of polyporus frondosus with high glycopeptides

栗蘑高糖肽栽培专用品种的筛选

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the study of technique about polysaccharides extracted from fermentative mycelium of polyporus umbellatus

猪苓发酵菌丝多糖分离提取工艺研究

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the analysis of the protein constitution in the vegetative mycelia and the wild sclerotia of polyporus umbellatus

猪苓营养菌丝与野生菌核蛋白质成分分析

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research the optimal concentration of glucose and peptone on the growth of different strain of polyporus umbellate

葡萄糖、蛋白胨对猪苓不同菌株菌丝生长影响的研究

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the influences of different carbon and nitrogen sources on mycelial growth and extracellular polysaccharide yields of polyporus umbellatus

碳、氮源对猪苓菌丝生长与胞外多糖含量的影响

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preparation of polyporus umbellatus polysaccharides long circulating liposomes

猪苓多糖长循环脂质体的制备

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optimizing preparation technique of polyporus umbellatus polysaccharides long circulating liposomes by orthogonal test

正交试验优选猪苓多糖长循环脂质体制备工艺的研究

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retrospective study of adverse reactions induced by polyporus polysaccharide injection in 25 cases

25例猪苓多糖注射液不良反应回顾性分析

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effects of polyporus polysaccharide on activity and mrna expression of inducible nitric oxide synthase in peritoneal macrophages of mice

猪苓多糖对小鼠腹腔巨噬细胞诱导型一氧化氮合酶活性及mRNA表达的影响

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effects of polyporus polysaccharide on the production of nitric oxide and intracellular glutathione in mouse peritoneal macrophages

猪苓多糖对巨噬细胞一氧化氮生成和细胞内还原型谷胱甘肽的影响

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objective: to study the change regular of esterase isozyme and peroxidase isozyme of polyporus umbellatus.

目的：研究不同来源猪苓菌株的酯酶同工酶及过氧化物同工酶图谱的变化规律。

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extraction and content determination of amylose in polyporus sp.

桑多孔菌多糖的提取和含量测定。

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methods: we cultured polyporus umbellatus by plate and fermentation respectively.

方法：采用平板培养法、发酵培养法。

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in the performance of health care, polyporus had a good prospect.

猪苓在医疗方面表现出良好的应用前景。

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molecular distillation technology was used to remove ethanol from dry red wine. under the optimal conditions, ethanol concentration decreased from 11.5% to 0.5%, and at the same time maintained the taste, colour and other properties of wine.

利用分子蒸馏对干红葡萄酒进行脱醇实验，通过参数优化，使成品酒的乙醇含量由11.5%降至0.5%以下，同时最大程度地保持了原酒的风味、口感和色泽。

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fresh, fruity, dry red wine with medium body, powerful black pepper and cherry-like aromas. it is soft and tasty. effect of different amount of qu on fusel oils in sauce-flavor liquor

清新水果芳香型红葡萄酒，散发无尽黑胡椒和酱果香。入囗清爽香滑。不同加曲量对酱香型白酒中杂油醇影响探讨

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the process conditions and stability of onion beverage, onion vinegar and onion dry red wine were also studied in this paper, which can provide theoretical basis and reference for industrialized production of onion.

以上述结果为依据，本文还对洋葱饮料、洋葱醋及洋葱干红的制作工艺条件和稳定性进行了探讨，为洋葱功能性食品产业化提供系统，科学的理论依据，为全民健康尽微薄之力。

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the variations of ultraviolet-visible spectrum and taste of fresh dry red wine treated by the ultra-high pressure were studied in this paper.

本文研究了超高压处理新鲜干红葡萄酒的紫外可见光谱以及感官特性变化情况。

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the great wall brand dry red wine is in fashion now. it is brewed in xuanhua, hebei.

现在我们这里流行喝长城干红葡萄酒，产地是河北宣化。

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