1.
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
2.
A Study on Factors Relative to Pomegranate Peel Browning and Its Control
石榴果皮褐变相关因素及其控制研究
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.
STUDY ON THE FACTORS RESPONSIBLE FOR RICE CALLUS BROWNING
水稻愈伤组织发生褐变的影响因素研究
5.
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
6.
Research on Browning Mechanism and Factors Influencing the Explant Browning in Preliminary Culture in Vitro of Peony;
牡丹初始外植体褐变机理及影响因素的研究
7.
Study on Influence Factors and Mechanism of Browning of Yali Pear Fruit after Harvest
鸭梨采后果实褐变的影响因素及发生机理的研究
8.
Study on the Mechanism of the Cured-tobacco Browning during Aging Time and the Controlling Methods;
福建烤烟陈化过程褐变产生机制及影响因素初步研究
9.
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;
10.
As melanin encounters UV light, it turns brown.
黑色素遭遇到紫外光后变成褐色。
11.
Change Law of the Phosphorus under Long-term Fertilization in Cinnamon Soil
长期施肥褐土土壤磷素变化规律研究
12.
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。
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.
BROWNING FACTOR DISTRIBUTING AND CHANGING TREND DURING STORAGE OF NANGUO PEAR
南果梨褐变因子分布及贮藏过程中的变化趋势
15.
Study on Avoidance of Browning During Fine Finishing of Crude Casein
粗干酪素精加工过程中防止褐变的研究
16.
Effect of Catechin on Browning of Leaf Explants in Tissue Culture of Phalaenopsis sp.
儿茶素对蝴蝶兰叶片离体培养褐变发生的影响
17.
Studies on Browning Factors of Explant and Proliferation Culture of Walnut(Juglans Regia L.)
核桃外植体褐化影响因素及增殖培养研究
18.
Study on the Factors Affecting the Browning in Maize Immature Embryo Tissue Culture
玉米幼胚组织培养褐化发生因素的研究