目录摘要.........................................................................................................................IAbstract...................................................................................................................II前言........................................................................................................................11 材料与方法.........................................................................................................21.1 试验材料...................................................................................................21.2 试验设计...................................................................................................21.3 测定内容与方法.......................................................................................21.4 数据分析...................................................................................................22 结果与分析.........................................................................................................22.1 不同黄腐酸用量处理对大白菜产量的影响...........................................22.2 不同黄腐酸用量处理对大白菜品质的影响...........................................32.2.1 不同黄腐酸用量处理对大白菜可溶性糖的影响..............................32.2.2 不同黄腐酸用量处理对大白菜可溶性蛋白质的影响......................42.2.3 不同黄腐酸用量处理对大白菜维生素 C 的影响..............................52.2.4 不同黄腐酸用量处理对大白菜硝酸盐含量的影响..........................62.2.5 不同黄腐酸用量处理对大白菜纤维素含量的影响..........................83 讨论与结论.........................................................................................................8参考文献..............................................................................................................10致谢......................................................................................................................12摘要对试验材料...
