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1)  enzymatic browning
酶性褐变
2)  non-enzymatic browning
非酶性褐变
3)  browning characteristics
酶促褐变特性
4)  nonenzymatic browning
非酶褐变
1.
Study on nonenzymatic browning of litchi juice and its inhibition methods;
影响荔枝汁非酶褐变的因素及其控制方法
2.
Additive affecting nonenzymatic browning of apple juice concentrate during storage;
贮存过程中添加剂对浓缩苹果汁非酶褐变的影响
3.
Factors affecting nonenzymatic browning of apple juice during storage and the corresponding ways of controlling;
苹果汁贮存过程中非酶褐变因素及其控制
5)  enzymatic browning
酶促褐变
1.
Effect of antibrowning reagent without sulfite on enzymatic browning of Dioscorea opposita Thunb. cv. Tiegun fresh-cut slices and research of its PPO characteristic;
无硫护色剂对鲜切铁棍山药片酶促褐变的影响及其PPO特性研究
2.
A review of enzymatic browning in fruit during storage;
果实贮藏期间的酶促褐变
3.
Inhibition of enzymatic browning in minimally processed vegetables and fruits;
切分果蔬的酶促褐变抑制
6)  non-enzymatic browning
非酶褐变
1.
The non-enzymatic browning of greengage juice in processing;
青梅果汁加工过程非酶褐变
2.
Research on non-enzymatic browning of jujube juice during storage;
储藏过程中枣汁非酶褐变的研究
3.
Experimental Study on the Non-enzymatic Browning of Amorphous Powder and Juice;
非晶态粉体及果汁非酶褐变的实验研究
补充资料:酶促褐变

氧和酚类物质在多酚氧化酶的催化下发生的反应.

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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