机译:6-苄基氨基嘌呤处理通过增强抗氧化酶活性来维持韭菜的品质(韭菜葱)。
[1]Key Laboratory of Urban Agriculture (North), Ministry of Agriculture~Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture/Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, P.R.China;
[2]College of Food Science and Technology, Yangzhou University, Yangzhou 225127, P.R. China;
抗氧化酶活性 6-苄氨基嘌呤 韭菜 紫茎泽兰 质量 超氧化物歧化酶 6-BA 采后品质;