在贮藏期间，鲜切荸荠比较容易褐变。
对发酵牛肉干与传统牛肉干在贮藏期间品质进行研究。
The quality was evaluated between the fermented beef jerky and the traditional beef jerky during storage.
研究了薯蓣贮藏期间不同部位褐变相关的生理生化差异。
Biophysical and biochemical indexes correlating with the Browning of different parts of yams Dioscorea alata l.
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