Biblioteca Digital

169 resultados para Green, Mildred Browning

Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

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Postharvest browning of litchi fruit by water loss and its prevention by controlled atmosphere storage at high relative humidity

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Biochemical and physiological changes involved in browning of litchi fruit caused by water loss

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Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid

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A reassessment of heat treatment as means of reducing the occurrence of browning of litchi fruit

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Control of browning of litchi fruit by sodium bisulfite and hydrochloric acid

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A study on polyamine change and browning of fruit during cold-storage of litchi (Litchi-Chinensis Sonn)

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On the significance of the medicinal plants in making the cities and towns green in south China

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Control of Rotting and Browning of Litchi Fruit after Harvest at Ambient Temperatures in China

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Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature.

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Effect of oxalic acid on control of postharvest browning of litchi fruit.

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genetic transformation of green-colored cotton

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Stable isotope and fatty acid evidence for uptake of organic waste by green-lipped mussels Perna viridis in a polyculture fish farm system

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Characterization of chlorophyll-protein complexes isolated from siphonous green algae Bryopsis corticulans

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Characterization of the cytochrome b6/f complex from marine green alga, Bryopsis corticulans

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