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机译:评估不同冷冻和解冻方法对草莓颜色,多酚和抗坏血酸保留的影响(草莓×草莓)
Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Carbenstrasse 25, 70599 Stuttgart, Germany;
Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Carbenstrasse 25, 70599 Stuttgart, Germany;
Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Carbenstrasse 25, 70599 Stuttgart, Germany;
Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Carbenstrasse 25, 70599 Stuttgart, Germany;
strawberries; freezing; thawing; polyphenols; ascorbic acid; color;
机译:冷冻和解冻会影响草莓果实的挥发性成分吗(Fragaria x ananassa Duch。)
机译:草莓多酚氧化酶的热失活及其对草莓泥(Fragaria x ananassa Duch。)果泥中花色苷和颜色保持力的影响。
机译:草莓中抗坏血酸,β-胡萝卜素,苯酚和花色苷含量的遗传变异,遗传和相互关系(Fragaria x ananassa Duch。)
机译:从草莓中分离DNA-甲基转移酶基因及其启动子序列(Fragaria x ananassa duch。)
机译:评估冬季生产系统中低温暴露,非结构性碳水化合物含量和叶面施氮与草莓(Fragaria x ananassa Duch。)移植活力和结果模式之间的关系。
机译:在栽培草莓(Fragaria×ananassa duch中鉴定的主要效果候选基因。用于鞣果酸脱氧己糖苷和Pelargonidin-3-O-丙酰脲生物合成关键多酚化合物
机译:夜间温度对糖,氨基酸,抗坏血酸,花青素和鞣花酸的影响(Fragaria×ananassa duch。)水果