“褐化”造句

NAA或6 - BA会引起马铃薯叶肉原生质体的褐化,但二者互作时却又抑制了原生质体的褐化.
NAA or 6 - BA could cause the browning of mesoplyll protoplasts of potato.

结果表明:培养基pH6.5或培养温度20℃时外植体褐化率最低.
The browning rate was the lowest at pH 6.5 or 20℃.

多酚氧化酶 ( PolyphenolOxidase,PPO ) 不仅与马铃薯抗病性有关, 也与马铃薯块茎损伤褐化有关.
Polyphenol Oxidase ( PPO ) is not only related to anti - disease of potato, but also related to browning potato tuber.

• #褐化