这篇论文研究了板栗贮藏过程中其化学物质所发生的变化。
This paper deals with the changes of chemical substances during the storage of Chinese chestnut (Castanea mollissima).
本文讨论了辐照医用猪皮在制备过程中，剂量、剂量率、贮藏温度、死亡时间和存活酶对其性能的影响。
In-this paper are discussed the effects of dose, dose rate, storage temperature, death time and enzyme survivors on the properties of porcine xenografts.
通过试验对草莓果汁在加工及继后贮藏过程中，影响红色素变化的因子进行了研究。
It was conducted that factors influencing red pigment changes of strawberry juice during processing and following storage.
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