Keyword [Fresh waxy corn] Result: 1 - 6 | Page: 1 of 1 1.  The Role Of Lipoxygenase (LOX) In The Formation Of Aroma Of Fresh Waxy Corn 2.  Study On Quality Change Of Fresh Waxy Corn During Freezing Storage 3.  The Role Of Lipoxygenase In The Formation Of Fresh Waxy Corn Flavor And Its Application In Postharvest Storage 4.  Study On The Effect Of Ozone On The Preservation Of Fresh Waxy Corn And The Inhibition Of Ear Rot Pathogens 5.  Study On Quality Evaluation Of Fresh Waxy Corn And Suitability Of Instant Corn Processing 6.  Study On The Evaluation And Influence Mechanism Of Edible Quality Of Fresh Waxy Corn   <<First  <Prev  Next>  Last>>  Jump to

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