1.
Research on Nonenzymatic Browning and Control Technology of Dangshan Pear Juice Concentrate;
浓缩砀山酥梨汁非酶促褐变机理及其控制技术研究
2.
4. 1% and 2% lysine and glycin can accelerate nonenzymatic brown of Jujube pulp.
4.浓度各为1%和2%的赖氨酸和甘氨酸均可促进枣浆非酶褐变。
3.
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;
4.
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
5.
Studies on the Quality and Enzymatic Browning Mechanism of Freshcut Artemisia Selengensis;
鲜切芦蒿的品质和酶促褐变机理研究
6.
Study on Inhibiting Effects of Chlorine Dioxide on Enzymatic Browning in Fruits and Vegetables;
二氧化氯对果蔬酶促褐变抑制的研究
7.
Study on the Enzymatic Browning Mechanism of Fresh-cut Lotus Roots;
鲜切莲藕酶促褐变机理与控制的研究
8.
Study on the enzymic browning mechanism and preservative of Coprinus comatus
鸡腿菇的酶促褐变机理及其抑制研究
9.
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
10.
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
11.
1% asparagine can inhibit nonenzymatic brown of Jujube pulp.
1%天冬氨酸可抑制枣浆非酶褐变。
12.
Studies of Factors Influencing Non-enzymatic Browning of Apple Juice Concentrate;
苹果浓缩汁非酶褐变影响因素的研究
13.
Studies on the Effect of Intrinsic Factors on Nonenzymic Browning of Longan Juice;
内源因子对龙眼汁非酶褐变影响研究
14.
Preliminary Study on Nonenzymatic Browning of Glucosamine Sulfate
硫酸氨基葡萄糖非酶褐变的初步研究
15.
ADVANCES IN RESEARCH ON MECHANISM OF ENZYMATIC BROWNING AND INHIBITION METHODS FOR FRUITS AND VEGETABLES
果蔬酶促褐变机理及其抑制方法研究进展
16.
Studies on Postharvest Quality, Biochem-Physiology and Enzymatic Browning of Trapa ssp.;
菱角采后品质、生理生化和酶促褐变特性研究
17.
Study on Mechanism of Enzymatic Browning and Fruit Suitability for Juicing of Apricot Fruits;
杏果实酶促褐变与制汁适应性评价体系的研究
18.
Studies on the Mechanism of Enzymatic Browning for Yam and Its Control;
薯蓣酶促褐变机理及其控制的初步研究