eggplant - Globe Thesis

Keyword [eggplant] Result: 1 - 20 \| Page: 1 of 2
1.	Effect Of Electrostatic Field On Chilling Injury Of Kidney Bean, Green Pepper, Eggplant And Its Physiological Change
2.	Studies On The Prevention Techniques And Mechanism Of Chilling Injury Of Harvested Eggplant
3.	From Tobacco Extract Boutique Solanesol
4.	The Cadmium-induced Responses Of Eggplant (Solanum Melongena L.) Root Stock Solanum Torvum
5.	Study On Preparation And Adsorption For Dye Waste Water Of Activated Carbon From Eggplant Stalk
6.	Studies On Soil Nitrate-Nitrogen Accumulation And Leaching At Eggplant Fields
7.	Ionic Liquids Modified Countercurrent Chromatography Systems And The Application In Bio-separation
8.	Studies On The Extraction And Purification, Component Analysis And Properties Of Anthocyanin From Purple Eggplant-peel
9.	Study On Model Of Equilibrium Moisture Content And Hot Air Drying And Optimum Technology Of Eggplant
10.	Study On Cold Storage-Fresh-Keeping Technology And Chilling Injury Mechanism Of Eggplant
11.	Extraction,Purification And Application Of Anthocyanins In Purple Eggplant Skin
12.	Effect Of Several Edible Water Holding Substances On Increasing Rehydration Of Dehydrated Eggplant
13.	Effects Of Eugenol Treatment On Chilling Injury And Expression Of CBF Transcription Factor In Green Eggplant Fruit During Cold Storage
14.	Preparation Of Copper-based Foliar Fertilizers And Its Effects On Growth And Disease Control Of Grape,celery And Eggplant
15.	Study On The Degradation Mechanisms Of The Purple Eggplant Anthocyanins And Changes Of Antioxidant Capacity During Thermal Treatments
16.	Study On Physiological Mechanism Of Chilling Injury And Pretreatment Measures Of Postharvest Eggplant
17.	Extraction And Biological Activity Of Polysaccha Of Polysaccharides From Eggplant Sticks
18.	Migration And Transformation Of Chromium In Soil And Theinteraction Between Chromium And Seleniumits
19.	The Emulsifying Properties And Mechanisms Of Eggplant Flesh Pulp Stabilized Emulsion
20.	Effect Of Eggplant Pulp Homogenates/Powders On The Properties Of Emulsion And Meat Batter
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