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1)  Typha latifolia L
蒲菜
1.
Heat-Treatment Effect on the Greenness Preservation during Typha latifolia L. Production;
蒲菜热加工中的护绿效果
2.
Effect of Chitosan Coating on Physiological and Quality Changes in Typha latifolia L.;
壳聚糖涂膜对蒲菜采后生理及品质的影响
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2)  Typha latifolia
蒲菜
1.
Study on Fresh-keeping Effect of Natural Preservative Agent on Typha latifolia
天然保鲜剂对蒲菜保鲜效果的研究
2.
This paper made a study on various characteristics of Polyphenol Oxidase of ChuZhou Typha latifolia.
对楚州区蒲菜多酚氧化酶(PPO)的部分酶学性质进行了研究,结果表明:蒲菜中多酚氧化酶的最适pH范围为5。
3.
In order to screen the best preservatives and storage temperatures, the appearance quality of Typha latifolia′s, as well as its nutrient components, respiration intensity, polyphenol oxidase (PPO) activity, was determined during T.
在蒲菜保鲜过程中,通过评价其外观品质及测定其可溶性固形物含量、总酸含量、呼吸强度、多酚氧化酶活性等指标,筛选最佳保鲜剂及最佳保鲜浓度和温度。
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3)  MP Typha latifolia L
鲜切蒲菜
1.
Effects of appending auxiliary agents on MP Typha latifolia L preservation with chitosans were investigated at normal temperature (20～25℃).
研究了室温下(20～25℃)添加氯化钙和VC等助剂的壳聚糖对鲜切蒲菜涂膜保鲜效果。
4)  Typha latifolia L
蒲儿菜
1.
Effect of Storage Temperature on Physiological and Quality Changes in Typha latifolia L.;
储藏温度对蒲儿菜采后生理和品质的影响
5)  Kai Yang Pucai
开洋蒲菜
6)  Typha latifolia
蒲菜叶
1.
Optimization of Extraction Technology of Total Flavonoids from Leaves of Typha latifolia
蒲菜叶总黄酮提取工艺优化研究
补充资料：蒲菜
1.即香蒲。嫩时可食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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