Results 171 to 180 of about 4,573 (200)

Fatty Acid Effect on Hydroxypropyl Methylcellulose−Beeswax Edible Film Properties and Postharvest Quality of Coated ‘Ortanique’ Mandarins

Journal of Agricultural and Food Chemistry, 2008
John M Krochta, Maria B Pérez-Gago
exaly  

mandarine

2021
openaire   +1 more source

Canada: The Mandarin Bureaucracy

The Hastings Center Report, 1984
M D, Bayles, B, Freedman
openaire   +2 more sources

Hyperspectral system for early detection of rottenness caused by Penicillium digitatum in mandarins

Journal of Food Engineering, 2008
Juan Gómez-Sanchis, Luis Gómez-Chova, Núria Aleixos   +2 more
exaly  

Mandarin tone perception in Mandarin learners

2020
openaire   +1 more source

On the Duration of Mandarin Tones

Interspeech 2017, 2017
Jing Yang, Yu Zhang 0214, Aijun Li, Li Xu   +3 more
openaire   +1 more source

The use of Aloe vera gel coating supplemented with Pichia guilliermondii BCC5389 for enhancement of defense-related gene expression and secondary metabolism in mandarins to prevent postharvest losses from green mold rot

Biological Control, 2018
Thanawat Pitakpornpreecha, Wichitra Leelasuphakul   +1 more
exaly  

Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition

Postharvest Biology and Technology, 2011
David Obenland
exaly  

mandarin

2013
openaire   +1 more source

Perception of Mandarin Tones by Mandarin and English Listeners. [PDF]

J. Chin. Lang. Comput., 2008
Xianghua Wu, Hua Lin
openaire