1.
Study on the Polyphenol Oxidase Enzymatic Characteristics of Fresh Potato-cutting and the Inhibitor to its Browning
鲜切马铃薯多酚氧化酶酶学特性及褐变抑制剂的研究
2.
Study on inhibition of banana browning during processing by different food additives
不同添加剂对香蕉褐变的抑制作用研究
3.
Influences of PPO Inhibitors on Browning in Phalaenopsis Explants
多酚氧化酶抑制剂对蝴蝶兰叶外植体褐变的影响
4.
Study on Analysis of Browing Inhibitor and Enzymatic (PPO) Characteristics in Garlicy
白头蒜氧化褐变主酶(PPO)的特性及氧化抑制剂分析
5.
A Study of Efect on Browning of pear juice in Different Inhibitory Conditions
不同抑制条件对梨汁褐变影响的研究
6.
Study on Inhibition of Browning of Peeled Bamboo Shoots with Modified Atmosphere Packaging
气调包装抑制去壳雷竹笋褐变的研究
7.
the brown could be prevented efficiently by adding activated charcoal on the root medium.
生根培养基添加活性炭有效抑制褐变。
8.
1% asparagine can inhibit nonenzymatic brown of Jujube pulp.
1%天冬氨酸可抑制枣浆非酶褐变。
9.
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
10.
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
11.
Inhibition Effect of Several Antioxidants on Browning of the Potato Callus Culture
几种防褐剂对马铃薯愈伤组织培养褐化现象的抑制效应
12.
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
13.
Explants came from winter and the old explants had low brown rate. The active carbon played a role in inhibiting browning.
冬季外植体褐变率明显低,较老的组织褐变较轻,活性炭有较好的抑制褐变的作用。
14.
Browning inhibition in oligopeptides produced from the hydrolysis of soybean protein by proteases
大豆蛋白酶解制寡肽过程中褐变的抑制
15.
The inhibition of hydrogen sodium suflite on maillaid braun reaction
亚硫酸氢钠对美拉德褐变反应的抑制作用
16.
Study on the Inhibition of Fesh-cut Potato Browning after the Treatment with Edible Films
可食性涂膜包装对鲜切马铃薯褐变抑制的研究
17.
ADVANCES IN RESEARCH ON MECHANISM OF ENZYMATIC BROWNING AND INHIBITION METHODS FOR FRUITS AND VEGETABLES
果蔬酶促褐变机理及其抑制方法研究进展
18.
Study on Clarification of Litchi Juice by Using Ceramic Membrane and Browning Decreasing Technology;
荔枝汁陶瓷膜澄清工艺和褐变抑制技术研究