机译:水果软化与枸杞生长过程中水果细胞壁的酶活性和组成变化相关性。
School of Agriculture Ningxia University Yinchuan 750021 China;
School of Agriculture Ningxia University Yinchuan 750021 China;
School of Agriculture Ningxia University Yinchuan 750021 China School of Food Science and Technology Jiangnan University Wuxi 214122 China;
School of Food & Wine Ningxia University Yinchuan 750021 China;
School of Food & Wine Ningxia University Yinchuan 750021 China;
School of Food & Wine Ningxia University Yinchuan 750021 China;
School of Agriculture Ningxia University Yinchuan 750021 China;
School of Agriculture Ningxia University Yinchuan 750021 China;
School of Agriculture Ningxia University Yinchuan 750021 China School of Food & Wine Ningxia University Yinchuan 750021 China;
Cell wall; cell wall degrading enzyme; Lycium barbarum L.; softening;
机译:水果软化与在'Bluecrop'高杂蓝莓的成熟过程中水果细胞壁的酶促和组成变化相关
机译:枸杞(枸杞和枸杞)果实的化学性质,脂肪酸组成和抗氧化活性
机译:枸杞和枸杞的果实糖成分的变化。不同地区和品种的
机译:纯化,枸杞果实果糖结构分析。
机译:木瓜果实木聚糖酶:果实软化过程中的翻译和活性。
机译:枸杞(枸杞和枸杞)果实的化学性质脂肪酸组成和抗氧化活性
机译:Goji Berry(枸杞枸杞和枸杞厂)的化学性质,脂肪酸组成和抗氧化活性。水果