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.
Physiological Research of Peel Pitting and Isolation of Related Genes on 'Fenjie' Navel Orange;
奉节脐橙果皮褐变生理及相关基因的分离研究
3.
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
4.
Studies on Postharvest Physiological Properties, Storability and Mechenism of Browning of Sweet Cherry Fruits;
甜樱桃果实采后生理、耐藏性及褐变机理的研究
5.
The Studies on the Physiology and Biochemistry for the Differences of Browning at Different Sites in Chestnut Seeds
板栗种子不同部位褐变差异的生理生化研究
6.
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
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.
Study on the relationship between seed physiology and core browning of Yali after harvest
鸭梨采后种子生理与果心褐变关系的研究
9.
Changes of Quality, Physio-Biochemical and Enzymatic Browning Characteristics of Oenanthe Stolonifera (Cv. Liyang) during Storage;
溧阳白芹贮藏期间生理品质变化及褐变特性研究
10.
The Quality and Physiology Changes and Browning Characteristics of Kalimeris Indica (L.) Ch.-Bip. during Storage Period;
马兰头贮藏期间品质和生理变化及褐变特性研究
11.
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
12.
The Effects and Physiological Mechanisms of Varieties and Heat-shock Treatment on the Tissue Browning of Phalaenopsis
不同品种及热激处理对蝴蝶兰组培褐变的影响与生理机制
13.
Physiological and Biochemical Mechanism of Browning Development Induced by Low Temperature in Chinese Olive Fruit;
低温引起橄榄果实冷害褐变的生理生化机制研究
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.
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
16.
Study on mechanism and inhibitory methods of fresh-cut cabbage browning
甘蓝切割净菜褐变机理及抑制净菜褐变方法探讨
17.
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
18.
Study on Browning Mechanism during Process Pineapple Concentration Juice;
菠萝浓缩汁加工过程中褐变机理研究