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Keyword [Diospyros kaki]
Result: 1 - 20 | Page: 1 of 3
1. Polymorphism Of MtDNA And CpDNA In Diospyros Kaki Thunb. And Some Closely Related Species
2. A Study On The Mechanisms Of Fruit Development And Maturation Of Persimmons(Diospyros Kaki L.) Fruits
3. Construction Of AFLP Analysis System In Japanese Persimmon (Diospyros Kaki L.) And The Fingerprinting Of Persimmon Cultivars
4. Effecting Of Exogenous Ployamines On Setting Fruit And Postharvest Physiology Persimmons (Diospyros Kaki L.) Fruit
5. Preliminary Studies On Polyploidy Creation In Non-Astringent Persimmon
6. Study On Tissue Culture And Plant Regeneration Of Persimmon (Diospyros Kaki Thunb. Cv. Uenishiwase )
7. Study On Tissue Culture Of Fuyu And Jiro Persimmon (Diospyros Kaki Thunb)
8. Preliminary Studies On Regeneration System In Vitro And Genetic Transformation In "Mopan" Persimmon (Diospyros Kaki Thunb.)
9. Study On Genetic Diversity And Germplasm Identification Diospyros Kaki In Zhejiang Province
10. Study On Effects Of CO2 Enrichment And High Temperature On Photosynthesis And Water Use In Diospyros Kaki
11. Effects Of Plant Growth Regulators On Postharvest Softening And Expression Of DkPG1 In Persimmon
12. Molecular Physiological Studies On Carotenoid Formation In Persimmon Fruit (Diospyros Kaki L.)
13. Oleanolic And Ursolic Acid Content Analysis And Molecular Biology Study Of Their Biosynthesis In Persimmon Fruit
14. Study On The Chemical Constituents And Anyioxidant Activity Of Persimmon (Diospyros Kaki) Peel
15. Study On De-astringent And Cold-storage Of Diospyros Kaki Var.'Niuxin'
16. The Diversity And Classification Research Of The Native Persimmon (Diospyros Kaki Thunb.) Germplasm Resources In Zhejiang Province
17. Study On Content, Biological Activity And Related Enzymes Of Phenolics In Persimmon (Diospyros Kaki) Fruit
18. Study On Genetic Diversity Of Persimmon Germplasms In Henan Province
19. Development Of EST-SSR Makers In Diospvros L.
20. Establishment Of Genetic Improvement Technical System For Astringent Persimmon(Diospyros Kaki Thunb.) Cultivars To Become Non-Astringent
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