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Keyword [peaches]
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1. Effects Of Controlled Atmosphere On Epidermic And Pectic Ultrastructure And Quality Of Postharvest Fruits And Vegetables
2. The Effect Of Vacuum Impregnation Treatment On The Quality Of Yellow Peaches
3. Effects Of Edible Coatings On Quality And Relative Physiological Characteristics In Fresh-cut Peach
4. Identifying Qualities And Varieties Of Postharvest Peaches And Nectarines By Using Dielectric Spectra/Near-infrared Spectra Technology
5. Study On Fruit Quality And Standard-setting Of Olecranon Peaches In Guangdong
6. Non-destructive Detection Of Kiwifruits,peaches And Pears Quality Based On Near-infrared Spectroscopy Analysis
7. Analysis And Optimization For Automatical Cutting Peaches And Picking Peach-stones
8. The Research On Sensory Quality Evaluation Of Canned Peach
9. Regulation By S-nitrosylation On Mitochondrial Oxidative Stress Of Peaches During Cold Storage
10. Regulation By Nitric Oxide And Chilling Signal On Lipid Peroxidation And Antioxidant System In Cell Membrane Of Peaches During Storage
11. Effects Of Different Antistaling Agents On Browning And Storage Quality Of Fresh-cut Peaches
12. Regulation By Nitric Oxide And Chilling Signal On Fatty Acid Metabolism And Phase Transition Temperature In Cell Membrane Of Peaches
13. Detection Of Fungal Infection In Honey Peaches Using Hyperspectral Imaging Technology
14. Study On The Biological Control Of Postharvest Disease Of Peaches By Pichia Membranaefaciens Y4 And The Preparation Of The Yeast
15. Study On The Texture Formation Mechanism Of Canned Yellow Peach Based On The Change Of Pectin And Syrup Characteristics
16. Study On The Physiological Regulation Mechanism Of 1-MCP And Ethylene On Postharvest Chilling Injury Of Peaches
17. Biology, Sources of Inoculum, and Characterization of Geotrichum candidum Causing Sour Rot of Peaches and Nectarines in California
18. Shelf life studies on processed peaches
19. Biological Preservative Products Dvelepment And Their Effects On The Fenghuang Honey Peach During Storage
20. Mechanism Of Nitric Oxide And Hydrogen Sulfide In The Regulation Of Softening Of Peaches
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