1.
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
2.
Study on A New Type of Anti-browning Agent in Frozen Preservation of Litchi Fruits
一种新型的速冻荔枝果皮抗褐变剂的研究
3.
Effects of Ca(AsA)_2 on Browning and Quality of Fresh-cut Burdock (Arctium lappa L.)
抗坏血酸钙对鲜切牛蒡褐变及贮藏品质的影响
4.
The result showed that ascorbic acid pre-treatment can preventexplant′s brown turning and improve the induced efficiency of plantlet.
结果表明：用抗坏血酸处理吸芽，能减轻外植体褐变，提高芽丛诱导率。
5.
Studies on the Regularity of PPO Activity of Potatoes and Anti-wounded-browning Genetic Engineering for Tubers;
马铃薯PPO活性变化规律及抗块茎损伤褐化的基因工程研究
6.
Mechansisms of Oxidative Browning of Wine and Antioxidant Alternative to Sulfur Dioxide in Wine;
葡萄酒氧化褐变的机制及二氧化硫抗氧化替代物的研究
7.
Tests of Mutant Strains of Inonqqus oblique by Antagonistic Actions and Esterase Isoenzymes
桦褐孔菌诱变菌株的拮抗试验及酯酶同工酶检测
8.
the variation trend and speed of biotype Bangladesh under the intimidation of resistant varieties was analysed;
在水稻抗虫品种抗性胁迫下褐飞虱孟加拉型的变异规律和变化速率；
9.
The leaves are turning brown.
树叶变成褐色的了。
10.
darken with a brownish tinge, as of insect wings.
昆虫的翅膀变成暗褐色。
11.
In fall the leaves change from green to brown.
秋天,树叶由绿变成褐色。
12.
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;
13.
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
14.
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
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.
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
17.
THE RESISTANCE MECHANISM OF THE RICE VARIETY 740098 TO BROWN PLANTHOPPER
水稻品种“740098”抗褐飞虱的机制
18.
Imidacloprid Resistance in Brown Planthopper, Nilaparvata Lugens (St(?)l) and the Mechanisms;
褐飞虱对吡虫啉的抗性及其机理研究