Home > Section > Chapter Tatsuka, K.; Suekane, S.; Kohama, M. Nippon Nogeikagaku Kaishi 60(6): 457-461 1986 006910660 Article emailed within 1 workday Buy Now for$29.90 Payments are secure & encrypted Abstract
The probability was tested that by removing surplus banana leaves (cv. Williams) at flower emergence, sucker growth of the following cycle could be accelerated without affecting bunch development of the current cycle. Treatments applied at flower emergence stage of three successive cycles were no ...
他决定把这两者结合一下做为这种水果的名字就叫它“banana”,这就是banana的由来。 He decided buries this hand behind the hut. How long crossed has not known, long came out and the festival fruit, he has tasted, thought the unusual delicacy, he depended on this kind of fruit to become very ...
This RFC uses Angular's existing banana-in-a-box syntax,[(propertyName)]syntax for two-way bindings. This syntax originally came about as a shorthand for both a property binding and an event binding. For example, the following two are equivalent: <my-control[(value)]="something" /><!--...
Functional Characterization of Enzymes Forming Volatile Esters from Strawberry and Banana Jules BeekwilderMayte Alvarez-HuertaEvert Neef...Asaph Aharoni Plant Physiology Aug 2004 Abstract Volatile esters are flavor components of the majority of fruits. The last step in their biosynthesis is catalyzed by ...
in different extracts.The results showed that the benzaldehyde and Se were highest in leaf;protein was highest in water extract of all parts;and sugar content was related with its molecular weight and different in fig.These suggested that all of the branch,leaf and fruit of fig have had ...
Shoot-tips (3 mm) of banana ( Musa spp.) cultivars Kibuzi (AAA-EA), Bwara (AAA-EA) and Ndiziwemiti (ABB) were cultured on modified Murashige and Skoog nutr... G Arinaitwe,PR Rubaihayo,MJS Magambo - 《Scientia Horticulturae》 被引量: 115发表: 2000年 Soil acidity effects on nutri...
Its essence is the process of forming the specific quality and flavor of the black tea generated by the polyphenolic compounds undergoing enzymatic oxidation to form theaflavins (TFs), thearubigins (TRs) and theabrownins (TBs) after the damage of the cell membrane of fresh tea leaves2,3,4...
Leaves of treated and control kale plants were collected and enzyme activity was determined spectrophotometrically. Black arrows indicate X. campestris pv. campestris inoculation. Asterisk indicate means that are significantly different among treatments according to the Tukey test at 5% probability. Full ...
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