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Keyword [cabbage]
Result: 101 - 120 | Page: 6 of 9
101.
Comprehensive Development And Utilization Of Dehydrated Cabbage Liquid Wastes
102.
Analysis Of Water Extract From Biochar And Its Application On Vegetable Growth As Foliar Spray
103.
Research And Application Of Plant Pigments In Materials Technology
104.
The Research Of Spatial And Temporal Distribution Of Lactic Acid Bacteria In Naturally Fermented Cabbage In Northeastern Part
105.
Ultrasound-Assisted Washing Of Selected Microorganisms And Pesticide Residues On The Surface Of Fresh-cut Chinese Cabbage (Brassica Rapa Var.Chinensis L.)
106.
The Roles Of Hydrogen Gas In Regulating Cadmium Tolerance In Chinese Cabbage
107.
Study On Effect From UV-C Treatment On Anthocyanin Biosynthesis And The Cloning Of Anthocyanin Acyltransferase Of Red Cabbage
108.
The Mechanisms Of Physiological Difference Of Arsenic Uptake And Accumulation In Different Cultivars Of Chinese Flowering Cabbage (brassica Parachinensis L.)
109.
Quality Changes And Predictive Modeling Of The Shelf-life Of Fresh-cut Red Cabbage In The Cold-chain
110.
Influence Factors On The Northeast Pickled Cabbage Browing Of Preservation And Its Dynamic Model
111.
Cloning,Expression And Function Analysis Of Non-specific Lipid Transfer Protein Gene (nsLTP) In Chinese Flowering Cabbage (Brassica Parachinensis L.)
112.
The Nutritional Quality Effects Of Combined Pollution Of SA And SM
2
On Cabbage
113.
The Screening For The Low Cd And Pb Accumulation Of Different Species Of Non-heading Chinese Cabbage And Cabbage In Yangtze River Delta
114.
Detection Of Heavy Metals Cadmium And Lead In Four Season Cabbages By Dual Pulse Laser Induced Breakdown Spectroscopy
115.
Preparation And Application Of Biochar-based Microbial Fertilizers
116.
Study On Preparation And Effect Of Fermentation Liquid Fertilizer For Chicken
117.
Effect Of Frying Methods On The Quality Of Red Abbage And Process Optimization
118.
Effects On Quality And Composition Of Fresh-cut Purple Cabbage With Different Antistaling Agents
119.
Study On Ultrasonic Assisted Fermentation Of Cabbage With Lactic Acid Bacteria And Development Of Beverage
120.
Contents Of Polycyclic Aromatic Hydrocarbons In Biochar From Different Sources And Their Effects On Bioaccumulation Of PAHs In Chinese Cabbage
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