This paper deals with the changes of chemical substances during the storage of Chinese chestnut (Castanea mollissima).
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。
The storage time and temperature models of Castanea Henryi were studied in the third part.
第三部分研究了锥栗贮藏时间、温度模型。
Also, the processing technology of microwave puffing Castanea henryi flaky pastry was studied according to market needs.
并在此基础上，结合市场需求，对锥栗酥饼微波膨化工艺进行了研究。
ObjectiveThe major constituents of enzymatic-browning products of Castanea mollissina kernel were studied in this experiment.
目的确定板栗仁酶促褐变产物的主要成分。
This paper deals with storage methods, storage temperatures and changes of chemical substances during storage of Chinese chestnut ( Castanea mollissima cv.
研究了板栗的贮藏方式、贮藏温度及贮藏过程中板栗品质的变化。
Castanea mollissima was treated after being sown with the following four methods: shed manure application, Plastic film covering on or over the ground and CK treatment.
板栗播种后用栏肥覆盖、地膜贴地覆盖、地膜离地覆益和对照四种处理。
Research the response of flowering to mineral elements through measuring the contents of mineral elements, the sum of female-flower and outputs in different cultivars of Castanea mollissima BL.
通过对不同板栗品种的矿质元素含量、雌花数量和单株产量的测定，研究了不同矿质营养元素对板栗开花结实的影响。
Research the response of flowering to mineral elements through measuring the contents of mineral elements, the sum of female-flower and outputs in different cultivars of Castanea mollissima BL.
通过对不同板栗品种的矿质元素含量、雌花数量和单株产量的测定，研究了不同矿质营养元素对板栗开花结实的影响。
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