荸荠

HACCP在出口速冻荸荠加工中的应用

Application of HACCP in Processing of Quickly Frozen Water Chestnut for Export

应用放射性核素示踪技术，研究了3种水生蔬菜（慈姑、荸荠和水芹菜）对稀土元素钷（147Pm）的吸收与富集。

Studies were carried out with radionuclide tracer on absorption , distribution and absorption coefficient of rare earth Promethium ( 147 Pm ) in three species of aquatic vegetables ( arrowhead , water chestnut and water dropwort ) .

维生素C荸荠汁对大鼠镉排出的影响

Effects of Vitamin C and Eleocharis Dulcis on Cadmium Excretion in Mice

鲜切加工加速荸荠组织衰老与H2O2累积的关系

Accelerated Senescence of Fresh-cut Chinese Water Chestnut Tissues in Relation to Hydrogen Peroxide Accumulation

鲜切荸荠BD值与TP含量、PPO和PAL的活性有显著的相关性。

A positive correlation between BD and TP content or the activities of PPO and PAL was shown during storage .

将不同浓度的荸荠皮提取物（EETP）和山梨酸钾、乳酸链球菌素（Nisin）添加到保鲜面团进行抗菌实验。

Extract of eleocharis tuberosa peel ( EETP ), compared with potassium sorbate and nisin , were added into fresh-keeping dough to detect their antibacterial effect at various concentrations .

荸荠试管苗在生产中的应用研究

Study and Application on Production in Vitro Seedlings of Eleocharis Tuberose

福建荸荠枯萎病病原菌鉴定

Identification of the pathogen causing chinese Water chestnut wilt in Fujian

不同水分条件对荸荠品质的影响

Effect of different condition of water on quality of Eleocharis tuberosa

荸荠功能组分在马蹄糕防腐保鲜中的应用初探

Preliminary Study of Chufa Functional Component in Preserving Water Chestnut Cake

荸荠枯萎病&浙江省一种荸荠新病害

Chinese water chestnut wilt _____ a new disease in Zhejiang

荸荠秆枯病的发生及其防治研究

Research on occurrence and control of stem blight of Chinese water chestnut

荸荠总黄酮不同提取方法的比较研究

Comparison of different methods for extracting flavonoids from water chestnut

荸荠皮中黄酮类化合物的微波提取工艺

The Microwave Extraction Techniques of Flavonoid in Eleocharis tuberose Peel

荸荠皮提取物在保鲜面团中抗菌效果的研究

Study on Antibacterial Effect of Eleocharis Tuberosa Peel Extract in Fresh-keeping Dough

本文旨在研究荸荠汁澄清工艺，开发澄清的荸荠汁饮料。

The new clarifying technique of the water chestnut juice was studied .

荸荠皮膳食纤维酶化学法提取工艺研究

Study on extraction of dietary fiber from water chestnut pericarp by zymochemistry method

荸荠贮藏期真菌性病害种类调查鉴定初报

Identification and investigation of fungus species of Chinese water chestnut during storage period

几种加工处理对鲜切荸荠褐变的影响

Effects of some processing treatments on the browning of fresh-cut Chinese water chestnut

对微波膨化荸荠脆片的加工工艺进行了研究。

The processing technology of microwave puffing water chestnut crisp chip was studied .

荸荠总黄酮的提取方法对比及抗氧化活性研究

Study on different extracting methods and antioxidant activity of flavonoids from water chestnut

对热风干燥生产荸荠片的加工工艺进行了试验研究。

The processing technology of Chinese water chestnut slices was studied in this article .

荸荠秆枯病菌生物学性状研究

The Study on the Biological Characters of Stem Blight Pathogen of Chinese Water Chestnut

荸荠果肉饮料生产工艺研究

Study on Processing Technology of Chufa Pulp Beverage

温度和光照等因素对荸荠试管球茎形成的影响

Effects of factors such as temperature and light on Bulblet Formation of Chinese water chestnut

荸荠英抑菌成分活性跟踪方法的研究

Study on Tracking Bacteriostatic Components in Puchiin

然而，乙醛熏蒸处理可以加速荸荠切片中还原性抗坏血酸的降解。

However , the degradation of reduced ascorbic acid was accelerated due to acetaldehyde treatment .

荸荠汁澄清工艺

Study on clarification of water chestnut juice

荸荠枯萎病菌生物学特性及药剂防治研究

Biological characteristics of pathogen of Chinese water chestnut wilt and prevention and control by fungicides

荸荠资源的征集及评价

Collecting and Evaluating of Water Chestnut Resource