Furthermore, through SDS-PAGE analysis, the cold shock treatment was found able to delay the discomposition of proteins, hence to raise the tolerance of CI of Nai-plum fruit.
此外，通过SDS-PAGE法分析蛋白质，结果表明，冷冲击处
缓柰李果实冷藏期的蛋白质降
，提高柰李果实的抗冷性。
Furthermore, through SDS-PAGE analysis, the cold shock treatment was found able to delay the discomposition of proteins, hence to raise the tolerance of CI of Nai-plum fruit.
此外，通过SDS-PAGE法分析蛋白质，结果表明，冷冲击处缓柰李果实冷藏期的蛋白质降，提高柰李果实的抗冷性。
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