1.
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
2.
Effects of 1-MCP on browning inhibition and CO_2 sensitivity of 'Whangkeumbae' Pear
1-MCP对黄金梨防褐保鲜效应及果实CO_2敏感性研究
3.
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
4.
Primary Study on Preservation Technology and Browning Mechanism of Volvariella volvacen
草菇保鲜新技术研究及褐变机理初探
5.
Progress in Research of Skin Browning Mechanism and Preserving Techniques of Litchi Fruit
荔枝果皮褐变机理与保鲜技术研究进展
6.
Studies on Storability and Browning of Plum Fruits;
几个品种李的贮藏保鲜与果肉褐变的研究
7.
Advances in the Studies on Mechanism of Postharvest Pericarp Browning and Technology of Protection from Browning of Litchi;
荔枝果皮褐变机理及保鲜技术研究进展
8.
Effect of Compound Preservative on Storage Quality of Sweet Potato Dessert with High Moisture
复合保鲜剂对高水分甘薯点心防腐保鲜的研究
9.
Application of complex preservative on prawn anti-melanosis and preservation
复合保鲜剂在对虾保鲜及防黑变中的应用
10.
Effects of Mildewproof and Freshness Film on Preservation of Rice
防霉保鲜膜对大米贮藏保鲜效果的影响
11.
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
12.
Research for the Mechanism of Chinese Chestnut Putridity and the Antiseptic and Fresh keeping Technique
板栗腐烂机理及防腐保鲜技术的研究
13.
Study of Preservative and Fresh-Keeping Effect of Clove Extract on Friut;
丁香提取液对水果防腐保鲜效果研究
14.
Study on Antagonists and Their Bio-control to Pear Disease during Storage
梨储藏期病害生防菌及防腐保鲜的研究
15.
China has tightened security in embassy areas to prevent North Koreans from 'storming embassy' again
防止朝鲜人再次“闯馆” 中国加强使馆区保安
16.
Histological Observation of Mice Liver Treated by Natural Antiseptic Preservative Agent
天然防腐保鲜剂对小鼠肝脏影响的组织学研究
17.
The Present Situation and Prospect of Nature Food Antiseptic and Preservation Agent
天然食品防腐保鲜剂的发展现状及前景
18.
Natamycin and its antiseptic application in pie
纳他霉素在派类食品中防霉保鲜的应用