1.
Study on A New Type of Anti-browning Agent in Frozen Preservation of Litchi Fruits
一种新型的速冻荔枝果皮抗褐变剂的研究
2.
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
3.
Studies on the Selection of Resistance Elicitor Against Marssonina Coronaria(Ell.et Daris) Daris and the Mechanisms of Resistance Induced;
苹果褐斑病抗性诱导剂筛选及诱抗机理初探
4.
If dosage is too small, grapes are easy to get sear, go moldy and get brown.
剂量过小,葡萄容易干梗、褐变、霉烂;
5.
Study on Growth Promotion and Browning Prevention of Ginkgo Callus with Antioxidant and Sorbent
抗氧化剂和吸附剂促进银杏愈伤组织生长及防止褐化作用研究
6.
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
7.
Effects of Ca(AsA)_2 on Browning and Quality of Fresh-cut Burdock (Arctium lappa L.)
抗坏血酸钙对鲜切牛蒡褐变及贮藏品质的影响
8.
The brown planthopper, Nilaparvata lugens (St?l) is an important agricultural insect pest showing resistance to many different insecticides.
褐飞虱是一种重要的农业害虫，其对许多杀虫剂都产生了抗药性。
9.
Studies on the Susceptibility of Several Kinds of Insecticides and Resistance to Imidacloprid in Brown Planthopper, Nilaparvata Lugens (St(?)l) (Homoptera: Delphacidae);
褐飞虱对几类杀虫剂的敏感性及对吡虫啉抗性的研究
10.
Study on the Biochemical Mechanism of Insecticide Sensitivity and Virulent Shift of Nilaparvata Lugens(St(?)l);
褐飞虱药剂敏感性与致害性变异的生化机制初步研究
11.
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
12.
Effects of Uncouple Agent DNP Treatment on Browning and Active Oxygen Metabolism in Pericarp of Harvested Longan Fruit
解偶联剂DNP处理对采后龙眼果实果皮褐变和活性氧代谢的影响
13.
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
14.
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
15.
The result showed that ascorbic acid pre-treatment can preventexplant′s brown turning and improve the induced efficiency of plantlet.
结果表明：用抗坏血酸处理吸芽，能减轻外植体褐变，提高芽丛诱导率。
16.
Studies on the Regularity of PPO Activity of Potatoes and Anti-wounded-browning Genetic Engineering for Tubers;
马铃薯PPO活性变化规律及抗块茎损伤褐化的基因工程研究
17.
Mechansisms of Oxidative Browning of Wine and Antioxidant Alternative to Sulfur Dioxide in Wine;
葡萄酒氧化褐变的机制及二氧化硫抗氧化替代物的研究
18.
Tests of Mutant Strains of Inonqqus oblique by Antagonistic Actions and Esterase Isoenzymes
桦褐孔菌诱变菌株的拮抗试验及酯酶同工酶检测