The production technology of wheat germ peanut sesame butter containing multiple vitamines was introduced and the optimum recipe and operation process were determined in the paper.
介绍了多维麦胚花生芝麻酱的生产工艺，并通过实验确定出最佳配方和操作要点。
Development of Lactobacillus fermented beverage from soybean and sesame;
大豆芝麻乳酸菌发酵饮料的研制
Nonlinear viscous-elastic-plastic model and creep simulation of sesame and peanut;
芝麻、花生在压榨过程中非线性粘弹塑性模型与蠕变模拟
GC Determination of Sesame Fatty Acids;
芝麻中脂肪酸成分的GC分析
Biological Effects of Magnetic Field with Different Strengths on Sesamum indicum Seeds;
梯度磁场对芝麻种子生物效应的影响
A Study on Development and Structure of the Leaf in Sesamum indicum;
芝麻叶片发育及其结构的研究
Accumulation pattern of fatty acids during the seed development of sesame(Sesamum indicum L.);
芝麻种子发育过程中脂肪酸积累模式的研究
Genetic Diversity Analysis of Sesamum indicum L.Germplasms Using SRAP and EST-SSR Markers;
以SRAP和EST-SSR标记分析芝麻种质资源的遗传多样性
The Anatomical Structure of the Vegetative Organ of Sesamum indicum L.——Ⅲ.The Root primary secondary structure;
芝麻(sesamum indicum L.)营养器官解剖结构的研究Ⅲ根的初生结构和次生结构
The preparation technology of sesamol which is a superior antioxidant and an important medicine intermediate,was discussed and analyzed in details in this paper,namely:extraction of sesamol from sesame oil with organic solvents, recovery of solvents,synthesis of sesamol from catechols,etc.
芝麻酚是一种优良的抗氧剂和重要药物中间体。
In this paper, the antioxidative property of sesamol for tea-seed oil was studied by camparing that with BHT( Butylated Hydroxy Toluene ) and VE(Vitamin E).
以茶油为底物,以过氧化值为指标,研究了芝麻酚对油脂的抗氧化性能。