Leaf nitrogen content induces remarkable effect on chlorophyll and soluble protein content.
叶片氮含量对叶绿素与可溶性蛋白含量会产生明显的影响。
Effect of hot water treatment on tenderness, surface color and content of chlorophyll of minimally processed water bamboo was studied.
研究了热水处理对茭白的嫩度、表皮色泽、叶绿素含量的影响。
The photovoltaic effect of chlorophyll in aqueous electrolyte solutions was studied by electrochemical methods.
本文用电化学方法研究叶绿素在电解质水溶液中的光伏效应并讨论其影响因素。
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