Fourth, the activity of ascorbic acid oxidase in leaf and root were enhanced. The peroxidase activity in leaf was enhanced too.
第四，叶片与根中的抗坏血酸氧化酶及叶中的过氧化物酶活性显著增强；
The effect of the glucose oxidase and ascorbic acid and SSL-CSL on the farinograph properties and the noodle quality was studied by orthogonal tests.
利用正交试验研究了葡萄糖氧化酶、抗坏血酸和SSL - CSL对面团粉质特性和面条品质的影响。
The effect of the glucose oxidase and ascorbic acid and SSL-CSL on the farinograph properties and the noodle quality was studied by orthogonal tests.
利用正交试验研究了葡萄糖氧化酶、抗坏血酸和SSL - CSL对面团粉质特性和面条品质的影响。
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