1.
The research discovered that the enzymatic browning is the main reason of banana turning brown;
研究发现酶促褐变是香蕉褐变的主要原因;
2.
Studies on Post-harvest Browning Physiology and Combating Browning of Yali Pear Fruit and Whangkeumbae Fruit;
鸭梨、黄金梨采后褐变生理及抗褐变研究
3.
Enzymatic browning of lotus roots and its control during storage
莲藕的酶促褐变及其贮藏中褐变的控制
4.
Advances in Research on Mechanism of Peel Browning and Technology of Protection from Browning for Litch
荔枝果皮褐变机理与防褐保鲜技术研究进展
5.
Studing on Physio-Biochemical Changes Associated with Browning and Browning Mechanism of Fresh-Cut Sagittaria Trifolia during Storage;
鲜切慈姑贮藏中褐变的相关生理生化变化及酶促褐变机理的研究
6.
Explants came from winter and the old explants had low brown rate. The active carbon played a role in inhibiting browning.
冬季外植体褐变率明显低,较老的组织褐变较轻,活性炭有较好的抑制褐变的作用。
7.
Studies on the Enzymic Browning of Loquat Fruit Ⅲ.The control of enzymatic brown in loquat flesh
枇杷果肉酶促褐变的研究Ⅲ.枇杷果实加工中酶褐变的防止
8.
Study on mechanism and inhibitory methods of fresh-cut cabbage browning
甘蓝切割净菜褐变机理及抑制净菜褐变方法探讨
9.
If dosage is too small, grapes are easy to get sear, go moldy and get brown.
剂量过小,葡萄容易干梗、褐变、霉烂;
10.
The main reason of the browning flesh of pear is membrane permeability and lipid peroxidation.
膜脂质过氧化是梨褐变的主要原因。
11.
A Study of Efect on Browning of pear juice in Different Inhibitory Conditions
不同抑制条件对梨汁褐变影响的研究
12.
The leaves are turning brown.
树叶变成褐色的了。
13.
darken with a brownish tinge, as of insect wings.
昆虫的翅膀变成暗褐色。
14.
In fall the leaves change from green to brown.
秋天,树叶由绿变成褐色。
15.
To become yellowed or brown before reaching maturity, as grain.
变黄如谷物未成熟之前变黄或变褐
16.
The chlorosis develops from light yellow to tan, becoming brown and finally drying to a "scorch".
褪绿部分由淡黄色演变为黄褐色以至褐色，最终变干呈“灼伤状”。
17.
The loaf bulked up and browned nicely
面包胀大并且变成漂亮的褐色。
18.
"It is naturally greenish Brown or gray, But its colour varies."
野生状态下,体绿褐或灰色,变异甚多,