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Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

机译：在不同温度下贮藏期间芒果果实中生化特征和熟肉相关酶活性的变化

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Md. Anowar Hossain; Md. Masud Rana; Yoshinobu Kimura; Hairul Azman Roslan;
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年度 2014
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1. Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures [J] . Md. Anowar Hossain, Md. Masud Rana, Yoshinobu Kimura, BioMed research international . 2014,第44期

机译：在不同温度下贮藏期间芒果果实中成熟酶的生化特征及生物化学特征和活性的变化
2. Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures [J] . Md. AnowarHossain, Md. MasudRana, YoshinobuKimura, BioMed research international . 2014,第2期

机译：不同温度贮藏期间芒果果实生化特性及成熟相关酶活性的变化
3. Effects of melatonin treatment on the biochemical changes and antioxidant enzyme activity of mango fruit during storage [J] . Rastegar Somayeh, Khankandani Hamed Hassanzadeh, Rahimzadeh Mahsa Scientia horticulturae . 2020,第期

机译：褪黑素处理对储存过程中芒果果实生化变化和抗氧化酶活性的影响
4. The activity changes of cell wall degrading enzymes in blueberry fruits during the different post-harvest storage temperature [C] . Wanyi Yang, Jin Wang, Yanan Wang, International Conference on Sustainable Energy and Environmental Engineering . 2019

机译：不同收获后储存温度下蓝莓果实中细胞壁降解酶的活性变化
5. Biochemical and physiological studies of saskatoon (Amelanchier alnifolia Nutt.) fruit during ripening and storage. [D] . Rogiers, Suzy Yvonne. 1997

机译：萨斯卡通（Amelanchier alnifolia Nutt。）果实成熟和贮藏期间的生化和生理研究。
6. Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures [O] . Md. Anowar Hossain, Md. Masud Rana, Yoshinobu Kimura, -1

机译：不同温度贮藏期间芒果果实生化特性及成熟相关酶活性的变化
7. Volatile Aromatic Constituents of Tree Ripened and Mature Green ‘Irwin’ Mango Fruits during Low Temperature Storage [O] . Kodthalu Seetharamaiah Shivashankara, Seiichiro Isobe, Hiroshi Horita, 2006

机译：在低温储存期间，树成熟和成熟的绿色“Irwin”芒果水果的挥发性芳香成分

Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

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