Fresh-cut Chinese water chestnut - Globe Thesis

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Keyword [Fresh-cut Chinese water chestnut] Result: 1 - 8 \| Page: 1 of 1
1.	Study On The Enzymatic Browning And Browning Control For Fresh-cut Chinese Water Chestnut
2.	Effect Of Mild Heat Pre-treatment On Cold Storage Quality In Fresh-cut Chinese Water Chestnut (Eleocharistuberose Schult)
3.	Study On The Model System In Vitro Of Main Etiolated Substrate Naringenin And Eriodictyol From Fresh-cut Chinese Water-chestnut (Eleocharis Tuberosa)
4.	Study On The Pathway By Metabolomics Of Yellowing Substrate From Fresh-cut Chinese Water Chestnut (Eleocharis Tuberosa) And The Related Enzymes
5.	Study On The Changes Of Flavonoids And Their In Vitro Bioactivity From Fresh-cut Chinese Water-chestnut(Eleocharis Tuberosa)during Etiolation
6.	Mechanism Of Different Temperatures And Hydrogen Sulfide Treatment Inhibiting Browning Of Fresh-cut Chinese Water Chestnut
7.	Effects And Mechanisms Of 1-MCP And Ethephon On The Quality Of Fresh-cut Chinese Water Chestnuts
8.	Effect And Mechanism Of Salicylic Acid On Inhibiting Yellowing Of Fresh-Cut Chinese Water Chestnut
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