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。
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