browning 中文意思是什麼

browning 解釋
n. 名詞 布朗寧〈姓氏〉。

  1. Research on postharvest physiology of table grape in recent years is summarized in this article. respiration, the mechanism of abscission, so2 injury and browning were systematically analyzed respectively

    圍繞葡萄采后的呼吸代謝、采后脫粒機理、 so2傷害機制及褐變原因等方面，綜述了近年來國內外葡萄采後生理研究進展情況。
  2. Malonaldehyde, a marjor product of the peroxidation of polyunsaturated lipids, may play an essential role in the formation of the fluorescent products in lipofuscin - like fluorescent pigments and in the blood viscosity increase. fluorescence and non - enzymatic browning were observed in reactions between ascorbic acid ( asa ) and amino acids ( aa ) as well as in reactions involving asa autoxidation and / or polymerization in the presence of trace amounts of adventitious iron

    在同時進行的熒光測定中，我們發現，丙二醛（ 20mm ）能迅速地降低蛋白溶液的典型熒光（ 280nm 350nm ） ，而就此產生在395nm的波長激發下，發射出波長為460nm的熒光，造成蛋白質的變構變性。
  3. And elizabeth barret browning wrote of her constancy to her husband robert in such lines as this : that i do and what i dream include thee

    伊麗莎白?巴蕾特?白朗寧曾以這樣的詩句描述她對她丈夫的忠貞不渝： 「我所做的一切以及我的夢想都不能沒有你。 」
  4. Studies on the browning control in tissue culture of capsicum chinense jacq

    黃燈籠辣椒組織培養中防褐變的研究
  5. Charcoal prevents browning of tissues and stimulates embryogenesis and rooting.

    炭可防止組織變棕色並刺激胚胎發生與生根。
  6. These pathogenic characteristics that could cause corm tissue to bring browning reaction, lignose of cell wall to increase, and faecula granule to decrease, were also observed by using tissue sectioning

    用組織切片法觀察發現病菌能使香蕉苗球莖組織產生褐變，引起細胞壁木質素增加及澱粉顆粒減少。
  7. Enzymatic browning is not unique to apples

    酶的褐色化反應並非單單出現在蘋果身上。
  8. Study on inhibiting enzymatic browning in fresh - cut lotus roots

    鮮切蓮藕酶褐變的控制方法
  9. Advances of explant browning in plant tissue culture

    植物組織培養中褐變的研究進展
  10. Methods to prevent explant and its calli from browning in tissue culture in pinus thunhergii parl

    防止黑松外植體及其愈傷組織褐變的方法
  11. Study on the control of browning in the tissue culture of gingko

    銀杏組織培養中控制褐化的研究
  12. Also he flung aside his books of poems mition, tennyson, browning, even homer.

    他還拋開了那些密爾頓，坦尼遜和白朗尼的詩集，甚至也拋開了荷馬的詩集。
  13. Cotyledon and hypocotyl ' s rate and quamity are the most among these explams, and callus can be obtained in 10 days by cotyledon and hypocotyl. reversely it is difficult to indue callus with root, and the callus from root is lnde and easy to become browning. the calius obtained from leaf grows very slow and does not become browning uniill in 2 or 3 months

    銀杏的不同器官和組織都能夠誘導出愈傷組織來，其中，子葉和胚軸10d左右全部愈傷化，誘導速度和誘導率均最高，根則很難誘導，愈傷組織很少，褐化很快；葉片誘導的愈傷組織，生長慢，褐化也慢，在培養基上保持兩三個月而不褐化；胚乳的誘導時間也較長，需要30d左右。
  14. Recent advances in research of low lactose milk browning

    低乳糖牛奶褐變的研究進展
  15. Recent advances in research of pericarp browning of litchi

    荔枝果皮褐變機理研究進展
  16. The analysis results of the reducing sugar and hmf content in bread crumb with different storage time showed that the browning of bread crumb was caused by maillard reaction

    通過對不同貯存時間麵包瓤中還原糖含量和羥甲基糠醛（ hmf ）含量的測定，表明麵包褐變主要是由美拉德反應引起。
  17. And the effects of storage temperature and glucose addition on browning of bread were investigated, and it was further confirmed that the main browning reason of bread crumb was maillard reaction

    同時研究了貯存溫度、葡萄糖添加量對麵包褐變的影響，進一步驗證了美拉德反應是麵包褐變的主要原因。
  18. You know that robert browning once lived in that palazzo

    羅伯特?勃朗寧你知道嗎？以前住在那宮殿里的
  19. The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0. 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature, and frozen storage was the best store method of greengage concentrated juice

    摘要結果表明：在青梅果打漿時加入質量分數為0 . 2 %的異抗壞血酸鈉，可防止果汁氧化褐變而保持天然淡黃色澤；減壓濃縮較常壓濃縮明顯抑制了非酶褐變的發生；隨著果汁含量和加工溫度的提高，非酶褐變加快，色澤加深；低溫有利於青梅濃縮汁的貯藏，冷凍貯藏是最佳的貯藏條件。
  20. Browning and its resoluble way in plant tissue culture

    植物組織培養中的褐變現象及解決途徑
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