机译:抗氧化剂和储存温度对南美番荔枝果浆褐变和品质的影响
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture & Technology,Udaipur, Rajasthan 313 001 India;
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture & Technology,Udaipur, Rajasthan 313 001 India;
Department of Horticulture, Rajasthan College of Agriculture, Maharana Pratap University of Agriculture & Technology,Udaipur, Rajasthan 313 001 India;
Custard apple; Pulp; Browning; Antioxidants; Storage temperatures; Ascorbic acid;
机译:贮藏温度对南美番荔枝果实成熟及品质的影响
机译:抗氧化剂和气调包装对巴拉那加南美番荔枝果实理化特性的影响
机译:番荔枝(Annona Squamosa L.)纸浆中顶空固相微萃取(HS-SPME)隔离挥发性化合物的方法优化研究。
机译:一种计算方法,可通过使用潜在的目标性Rhipicephalus sanguineus(棕色狗tick)乙酰胆碱酯酶,将南美释迦(Annona squamosa)的活性成分用作除草剂。
机译:番荔枝花(Annona squamosa(L.))种子提取物对地中海果蝇(Ceratitis capitata(Wiedemann))的杀虫活性和生理特性(双翅目:天蛾科)
机译:芒果(Mangifera indica L.)和菠萝(Ananas comosus L.)纸浆的大容量存储:制浆和存储温度对植物化学物质和抗氧化活性的影响
机译:OBTENÇÃOmUTILIZaÇÃDaENZImapOLIFENOLOXIDasEEXTRaÍDaDEpOLpa DE pINHa(annona squamosa L.)maDURa NO mELHORamENTO DO saBOR DO CaCaU(Theobroma cacao L.)获得和使用从RIpE CUsTaRD appLE(annona squamosa L.)pULp中提取的多酚氧化酶COCOa(Theobroma cacao L.)NIBs改良口味