1.
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
2.
Study on Properities of Polyphenoloxidase and Control of Browning in Lily(Lilium Davidd Duchantrin Elues)Bulbs;
百合鳞茎多酚氧化酶特性的研究及褐变的控制
3.
Study on Browning - control and Clarity Technology of Ya Pear Juice During Processing
鸭梨汁加工过程中褐变的控制及澄清方法研究
4.
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
5.
Study on the Browning Inhibition Technology for Fresh-cut Root and Tuber Vegetables;
鲜切根、茎类蔬菜褐变控制技术的研究
6.
Study on browning and sweetening mechanism of onion paste and controlling methods
洋葱酱罐头褐变、变甜的机理及其控制研究
7.
Study on Physiology and Control of Scald on Pomegranate Fruit;
石榴果皮褐变的生理基础及控制的研究
8.
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
9.
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
10.
STUDY OF CONTROLLING BROWNING OF LILY DURING THE PROCESSING AND STORING PERIOD
百合在加工储藏过程中的褐变控制研究
11.
A Research on the Manufacture of Balsam Pear-Apricot Compound Juice and Its Brown Control;
苦瓜、杏复合饮料加工及其褐变控制技术的研究
12.
Effect and Control of Browning Caused by Polyphenols in Apple Juice Concentrate Processing;
多酚对浓缩果汁加工中褐变的影响及其控制
13.
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
14.
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
15.
Advances in Emergence and Inhibition in The Tissue Culture Browning of Phalaenopsis
蝴蝶兰组织培养中褐变发生及控制的研究进展
16.
Study of Rapid Propagation Axillary Browning Control about Butterfly Orchids Stems In vitro
蝴蝶兰花梗腋芽离体快繁控制褐变的研究
17.
A review of recent advances in browning control of fresh-cut fruits and vegetables
适度加工果蔬褐变控制研究进展(综述)
18.
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