1.
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
2.
1% asparagine can inhibit nonenzymatic brown of Jujube pulp.
1%天冬氨酸可抑制枣浆非酶褐变。
3.
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
4.
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
5.
Preliminary Study on Nonenzymatic Browning of Glucosamine Sulfate
硫酸氨基葡萄糖非酶褐变的初步研究
6.
Enzyme browning factors in canned chinquapin processing and their control
锥栗罐头加工中的酶褐变因素及其控制
7.
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
8.
Nonenzymatic Browning of Pineapple Juice Concentrates during Storage;
菠萝浓缩汁储藏过程中非酶褐变的研究
9.
Studies on Factors Influencing Nonenzymatic Browning of Jujube and the Corresponding Ways of Controlling;
油枣非酶褐变影响因素及其控制技术的研究
10.
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;
11.
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
12.
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
13.
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
14.
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
15.
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
16.
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
17.
Studies on Properties of Polyphenol Oxidase from Sweet Persimmon and Browning Control
甜柿多酚氧化酶特性的研究及褐变控制
18.
The Polyphenol Oxidase Characteristics of Easy-Browning Agaricus bisporus Strains
双孢蘑菇易褐变菌株的多酚氧化酶特征