Application of cluster classification with capillary zone electrophoresis in the classification of the vinegar;
毛细管电泳-聚类分析方法在醋分类中的应用
Analysis of Bacterial Communities in Aerobic Solid-Fermentation Culture of Zhenjiang Hengshun Vinegar;
镇江香醋醋酸发酵过程中细菌群落组成分析
Monte Carlo simulation on the vapor-liquid equilibrium of the aqueous acetic acid solution;
醋酸水溶液汽液非接触相平衡的蒙特卡罗模拟研究
Calculation model of Henry′s constants of oxygen in aqueous acetic acid;
氧气在醋酸水溶液中的Henry系数计算模型
Electrochemical properties of passivation film formed on 316L stainless steel in acetic acid;
316L不锈钢在醋酸溶液中的钝化膜电化学性质
Inorganic ceramic micro-filtration membrane filtrating vinegar;
无机陶瓷膜澄清食醋工艺研究
Study on liquid fermentation conditions for rapid production of vinegar;
食醋液态快速发酵条件的研究
Isolation and identification of membranous substance in vinegar and primary study of prevention measures;
食醋中膜状物的分离鉴定与其防治措施初探
The preparation technology and application for acetic anhydride at home and abroad;
国内外醋酐的生产技术及应用状况
Calculation of chemical equilibrium for synthesis of acetic anhydride;
醋酐合成的化学平衡计算
Cinnamic acid is synthesized from benzaldehyde and acetic anhydride using solid base K2O/Al2O3 as catalyst.
以K2O/Al2O3固体碱为催化剂,催化苯甲醛与醋酐反应合成了肉桂酸。
