1.
Study on the changes of browning degree and polyphenol oxidase activity of potato during storage
马铃薯贮藏期间褐变强度与多酚氧化酶活性变化的研究
2.
Leaf edges brown and dried... Too much heat, lack of humidity.
叶尖黄呈褐色，变枯...房间太热，湿度不够。
3.
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)
4.
A soft, brownish - black coal in which the alteration of vegetable matter has proceeded further than in peat but not as far as in bituminous coal.
褐煤一种褐色软质煤，植物性物质的变化程度比泥煤重但比烟煤轻
5.
The changes of the turbidity,color and browning degree of Hami-melon juice treated by high-density CO_2 and normal pressure
高密度CO_2和常压处理对哈密瓜汁浊度、色度、褐变度变化的研究
6.
Study on Effection of temperature and Gas on Flesh Browning of‘Fuji’Apples;
温度和气体成分对富士苹果果肉褐变的影响
7.
A light olive - brown to dark yellow, or a moderate, strong to vivid yellow.
金色，金黄色介于褐色和暗黄之间或鲜黄的中强色度之间的颜色
8.
Changes of Superoxidation and Endomembrane Microviscosity of the Core of Ya pears during Browning Development
鸭梨果心褐变过程中膜质过氧化及细胞内膜微粘度的变化
9.
Male Antenna is club, 12 segments, well brownish yellow. Thorax very strongly convex dorsally;
雄蜂棒状触角，12节，黄棕色，末端几节不同程度地变深褐色。
10.
Study on Browning Degree (B. D) and Polyphenoloxidase (P. P. O) Activity of Lotus Rhizome during the Storage
莲藕贮藏中褐变度及多酚氧化酶活性的初步研究
11.
4. 1% and 2% lysine and glycin can accelerate nonenzymatic brown of Jujube pulp.
4.浓度各为1%和2%的赖氨酸和甘氨酸均可促进枣浆非酶褐变。
12.
The browning rate of the skin and the core dealt with ethy Dene is higher than that of the control,and browning is earlier and more severe
果皮及果心褐变率高于未处理的果实，且发病时间早、程度重。
13.
A moderate to grayish or light grayish yellowish brown or light olive brown.
黄褐色，灰褐色，浅褐色中等程度的黄褐色、灰或浅灰的黄褐色或浅黄褐色
14.
horizontal intensity isoporic charts
水平强度等磁变线图
15.
uniform strain shearing strengh tester
等应变剪切强度测试仪
16.
time variation of cosmic ray intensity
宇宙线强度的时间变化
17.
The leaves are turning brown.
树叶变成褐色的了。
18.
darken with a brownish tinge, as of insect wings.
昆虫的翅膀变成暗褐色。