1.Containing many organic acids and the phenolic compounds, Chaenomeles species S. Nakai will be browning easily during processing.
宣木瓜含有较多的有机酸和酚类物质，加工中极易发生褐变。
2.Landscape Characters of the Main Species of Malus and Chaenomeles Resources and Their Application
海棠树种资源的园林特性及其开发利用
3.The Research Tendencies and Developmental Countermeasure of Chaenomeles sinensis in Yunnan Province
云南酸木瓜开发利用现状及其发展对策
4.The abstraction and content mensuration of Chaenomeles Sinensis amylose in Chinese traditional medicine
中药木瓜多糖的提取及含量测定
5.Preparation of Concentrated Extract of Chaenomeles Speciosa Nakai and Its Application in Casing
酸木瓜浓缩提取物的制备及其在卷烟加料中的应用
6.Cultivation Techniques for Chaenomeles Sinensis
光皮木瓜栽培技术
7.Countermeasure on Analysis and Development of Duality Biology Classification Resource of Chaenomeles sinensis in Hubei
湖北木瓜资源二元生物学归类分析及开发对策
8.Extraction and Isolation of Oleanolic Acid from Chaenomeles lagenaria and Quantitative Determination
木瓜中齐墩果酸的提取分离及含量测定
9.The Technology of Processing Chaenomeles Canning and Slices of Primary Chaenomeles
木瓜罐头和原木瓜片加工工艺
10.The Processing Technology of Chaenomeles Convenience Foods
用鲜木瓜加工方便食品的工艺研究