1.
Antibrowning Effects of a Compound Reagent on Fresh-cut Apples
复合护色液对鲜切苹果的防褐变研究
2.
RESEARCH OF PRODUCTION TECHNOLOGY OF POTATO STARCH
马铃薯全粉加工过程中防褐变的研究
3.
Study on Callus Induction and Brown Stain Prevention Techniques of Some Sympodial Bamboo Species
几种丛生竹愈伤组织诱导与防褐变技术研究
4.
Study on the anti-browning and stability during the Chinese chestnut drink processing
板栗饮料加工中防褐变和稳定性的研究
5.
Browning prevention in the production of functional yam wine
麻山药保健酒酿造过程中防褐变的研究
6.
Research on anti-browning and stability during yam pulpous beverage processing
麻山药果肉饮料加工中防褐变和稳定性的研究
7.
Studies on Polypheonol Oxidase Characteristic Pinklady Apple and Anti-browning Method of Pinklady Apple Juice
粉红女士苹果多酚氧化酶特性及其苹果汁防褐变方法的研究
8.
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
9.
Studies on the Methods to Prevent Explant from Browning in Tissue Culture of Diospyros kaki
柿树组织培养防止外植体褐变的研究
10.
Control Browning of the Tissue Culture of Camellia oleifera;
油茶组织培养过程中防止褐变的研究
11.
Studies on the Enzymic Browning of Loquat Fruit Ⅲ.The control of enzymatic brown in loquat flesh
枇杷果肉酶促褐变的研究Ⅲ.枇杷果实加工中酶褐变的防止
12.
Adding glucose in the medium could prevent browning effectively.
葡萄糖为碳源的培养基能有效地防止褐变。
13.
A study on preventing oxidation and browning of persimmon leaves extract in storage duration
防止贮存期柿叶提取液氧化褐变的研究
14.
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
15.
Study on Resistance Methods of Brown Discoloration in Soybean Explants Culture
大豆组织离体培养有效防止褐变的方法探讨
16.
Study on the control effect of Blast and Brown panicle disease in rice at cold area
寒地水稻稻瘟病和褐变穗综合防治效果研究
17.
Enzymatic browning and its prevention in the processing of cloudy apple juice.
混浊苹果汁加工过程中的酶促褐变及其防止的研究
18.
Lignite oil is creosote derived from lignite tar.
褐煤油是从褐煤中得来的防腐油。