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.
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
3.
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
4.
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
5.
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
6.
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
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.
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
9.
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
10.
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
11.
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
12.
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
13.
Research progress on enzymatic browning mechanism of fresh-cut fruits and vegetables and its control
鲜切果蔬酶促褐变机理及控制研究进展
14.
Mechanism and Effective Control of Enzymaitic Browning of Fresh-cut Fruits
鲜切水果酶促褐变机理及其有效控制途径
15.
Progress in study on mechanism of and control on enzymatic browning caused by PPO in fruit and vegetable juices
果蔬汁多酚氧化酶酶促褐变机理及其控制研究进展
16.
Enzymatic browning and its prevention in the processing of cloudy apple juice.
混浊苹果汁加工过程中的酶促褐变及其防止的研究
17.
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
18.
Studing on Physiology, Quality and Browning Mechanism of Fresh-Cut Colocasia Esculenta (L.) Schott During Refrigeration Storage;
鲜切芋艿冷藏期间品质、生理及酶促褐变机理研究