Results 21 to 30 of about 512,580 (184)

Effects of Mepiquat Exposure on Rat Urine Based on Metabolomics(基于代谢组学分析缩节胺暴露对大鼠尿液的影响) [PDF]

open access: yesShipin kexue jishu xuebao
Mepiquat (Mep) is a food contaminant produced usually during heat processing. It is formed by Maillard reaction with free lysine, reducing sugar and alkylating agent under typical roasting conditions.
HU Chuanqin(胡传芹)   +3 more
doaj   +1 more source

FANN AL-QAUL BY AMIN AL-KHOULI AND ITS CONNECTION TO STYLISTIC STUDY / ┘ü┘å Ϻ┘ä┘é┘ê┘ä ┘äÏú┘à┘è┘å Ϻ┘äÏ«┘ê┘ä┘è ┘êÏ╣┘äϺ┘éϬ┘ç ϿϺ┘äÏúÏ│┘ä┘êÏ¿┘èÏ®

open access: yesLughawiyah: Journal of Arabic Education and Linguistics, 2022
Amin al-Khouli is the pioneer of Balaghah renewal in modern era. Balaghah renewal that is called Fann al-Qaul (Art of Speaking) appeared in a period close to the appearance period of stylistic study in Europe. The purpose of this research is to reveal the connection between Amin al-KhouliÔÇÖs ideas about Balaghah renewal in his book Fann al-Qaul and ...
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Metabolite Characteristics Analysis During Fermentation of Laobaigan Baijiu Based on Non-Targeted Metabonomics Technology(基于非靶向代谢组学技术解析老白干白酒发酵过程中的代谢物特征) [PDF]

open access: yesShipin kexue jishu xuebao
Metabolites during Baijiu fermentation process are closely related to its unique style characteristics. Characteristics and succession of metabolites for Laobaigan Baijiu during its fermentation process have not been comprehensively analyzed.
GENG Xiaojie(耿晓杰)   +8 more
doaj   +1 more source

ϬÏÀ┘ê┘èÏ▒ Ϻ┘ä┘êÏ│┘è┘äÏ® Ϻ┘äϬÏ╣┘ä┘è┘à┘èÏ® Ï¿┘åϩϺ┘à Ϻ┘äÏÑ┘åϼ┘ä┘èÏ▓┘èÏ® Ͽϻ┘ê┘å ÏÁÏ╣┘êϿϮ ϿϺÏ│ϬϫϻϺ┘à ϬÏÀÏ¿┘è┘é Ïú┘åÏ»Ï▒┘ê┘èÏ» ┘ä┘à┘çϺÏ▒Ï® Ϻ┘ä┘â┘äϺ┘à

open access: yesLughawiyah: Journal of Arabic Education and Linguistics, 2020
Ïú┘çϻϺ┘ü ┘çÏ░Ϻ Ϻ┘äϿϡϽ ┘äÏÑ┘åϬϺϼ Ϻ┘ä┘êÏ│┘è┘äÏ® Ϻ┘äϬÏ╣┘ä┘è┘à┘èÏ® Ï¿┘åϩϺ┘à Ϻ┘äÏÑ┘åϼ┘ä┘èÏ▓┘èÏ® Ͽϻ┘ê┘å ÏÁÏ╣┘êϿϮ ϿϺÏ│ϬϫϻϺ┘à ϬÏÀÏ¿┘è┘é Ïú┘åÏ»Ï▒┘ê┘èÏ» ┘äϬÏ▒┘é┘èÏ® ┘à┘çϺÏ▒Ï® Ϻ┘ä┘â┘äϺ┘à ┘ü┘ë Ϻ┘ä┘äÏ║Ï® Ϻ┘äÏ╣Ï▒Ï¿┘èÏ®Ïî ┘ê┘ä┘àÏ╣Ï▒┘üÏ® ϬÏÁÏ¡┘èÏ¡ Ϻ┘ä┘à┘åϬϼ ┘ê ┘ä┘àÏ╣Ï▒┘üÏ® ┘å┘à┘êÏ░Ï¡ Ϻ┘äϬÏ╣┘ä┘à Ϻ┘ä┘à┘åϺÏ│Ï¿ ┘äϬÏÀÏ¿┘è┘é Ϻ┘ä┘à┘
Robby Arinil Asror   +2 more
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Research Progress on Flavor of Chinese Cereal Vinegars(中国谷物醋风味研究进展) [PDF]

open access: yesShipin kexue jishu xuebao, 2021
Vinegar is an indispensable condiment in people's life, the most widely used acid condiment in the world. China, Japan, Korea and other Asian countries mostly use sorghum, rice, glutinous rice and other grains as raw materials to ferment and produce ...
WANG Min(王敏)   +3 more
doaj   +1 more source

ÏúÏ│┘ä┘êÏ¿ Ϻ┘äÏ¡┘â┘è┘à ┘ü┘è Ϻ┘ä┘éÏ▒Ïó┘å Ϻ┘ä┘âÏ▒┘è┘à: Ï»Ï▒ϺÏ│Ï® Ϭϡ┘ä┘è┘ä┘èÏ® Ï¿┘äϺÏ║┘èÏ®

open access: yesLughawiyah: Journal of Arabic Education and Linguistics, 2019
┘è┘é┘ê┘à ┘çÏ░Ϻ Ϻ┘äϿϡϽ ϿϬϡ┘ä┘è┘ä Ïó┘èϺϬ Ϻ┘ä┘éÏ▒Ïó┘å Ϻ┘ä┘âÏ▒┘è┘à Ϻ┘äϬ┘è ϬϬÏÂ┘à┘å ÏúÏ│┘ä┘êÏ¿ Ϻ┘äÏ¡┘â┘è┘à .┘êϺ┘äÏ║Ϻ┘äÏ¿ ┘ü┘è Ϻ┘äÏ¡┘êϺÏ▒ Ïú┘å Ϭ┘â┘ê┘å Ϻ┘äÏÑϼϺϿϮ ┘ê┘ü┘éϺ ┘ä┘äÏ│ÏñϺ┘äÏî ┘ê┘ä┘â┘å Ϻ┘äϿϺϡϽ ┘êϼϻ Ϻ┘äÏÑϼϺϿϺϬ ┘ü┘è Ϻ┘ä┘éÏ▒Ïó┘å Ϻ┘ä┘âÏ▒┘è┘à ┘à┘àϺ ┘ä┘à ┘èϬÏ▒┘éÏ¿┘ç Ϻ┘äÏ│ϺϪ┘ä.
Ferki Ahmad Marlion, Ahmad Dardiri
openaire   +2 more sources

LEARNING NAHWU FOR ARABIC STUDENTS IN ISLAMIC COLLEGES: EXPERTS' PERSPECTIVES / ϬÏ╣┘ä┘è┘à Ϻ┘ä┘åÏ¡┘ê ┘äÏÀ┘äϺϿ ϬϫÏÁÏÁϺϬ Ϻ┘ä┘äÏ║Ï® Ϻ┘äÏ╣Ï▒Ï¿┘èÏ® ┘ü┘ë Ϻ┘äϼϺ┘àÏ╣ϺϬ Ϻ┘äÏÑÏ│┘äϺ┘à┘èÏ® ┘à┘å ┘êϼ┘çÏ® ┘åÏ©Ï▒ Ϻ┘äϫϿÏ▒ϺÏí

open access: yesLughawiyah: Journal of Arabic Education and Linguistics, 2022
This study aims to find out expertsÔÇÖ point of view about the reality of Nahwu learning by Arabic students in Islamic Colleges. Qualitative method was used in this research. The data were collected by interviewing several experts in Arabic language.
openaire   +1 more source

Research Progress of Lactic Acid Bacteria Genome-Scale Metabolic Models(乳酸菌基因组代谢网络模型的研究进展) [PDF]

open access: yesShipin kexue jishu xuebao, 2021
Genome-scale metabolic models (GEMs/GSMM) are cellular biochemical reaction networks of the genomic scale, which can quantitatively describe the relationship between genes and phenotypes,and be widely used in systems biology, metabolic engineering ...
AI Lianzhong(艾连中)   +1 more
doaj   +1 more source

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