1) Prunus humilis
欧李
1.
Studies on processing technology no-sulfur and low-sugar preserved Prunus humilis;
欧李无硫低糖果脯的加工工艺研究
2.
Cloning and Evolutionary Analysis of Self-incompatibility S-gene in Prunus humilis Bunge;
欧李自交不亲和S基因的克隆及序列分析
3.
Variation of Different Forms of Calcium Contents and Their Correlation During the Growth Stage of Prunus humilis Tissues;
野生欧李生长期组织器官中不同形态钙含量的变化及其相关性
2) Cerasus humilis
欧李
1.
Establishment of Rapid Propagation System of Cerasus humilis by Tissue Culture;
欧李组培快速繁殖体系的建立
2.
Changes of Some Physiological Indices in Petals during Blossom of Cerasus humilis and Cerasus glandulosa;
欧李与麦李花开放期间部分生理指标的变化
3.
Cryopreservation of in Vitro Cerasus humilis Shoot-Tips by Vitrification Technique and Its Regeneration;
欧李茎尖玻璃化法超低温保存及植株再生
3) Chinese dwarf cherry
欧李
1.
Study on Processing Technology of Clarifed Chinese Dwarf Cherry Juice;
欧李澄清汁加工工艺研究
2.
The results showed that the chlorophyll content of Chinese dwarf cherry was increased in greenhouse.
以欧李3号为试材,对设施内外及露地条件下欧李的光合特性进行了研究,并对影响欧李光合速率的有关生理因素及环境因素进行了综合分析。
3.
The article compars the Chinese dwarf cherry (C.
本文通过对欧李及其近缘种郁李等的生物学特征进行比较 ,研究了欧李从古到今的学名、正名、别名和民间地方土名 ,考证了欧李在我国古代时的称谓 ,如赤棣、奥、乌喇奈、郁李。
4) Prunus humilis bunge
欧李
1.
Promoting Prunus Humilis Bunge Industrialization to Protect Ecological Environment;
推进欧李产业化 保护生态环境
2.
Application of Prunus humilis Bunge in the Green Highway in Arid or Semi-arid Region
欧李在干旱、半干旱地区高速公路绿化中的应用
3.
This article is about the ratafia of Prunus humilis bunge of dry and sweet which has the special fragrance and flavor of Prunus humilis bunge.
研制开发具有欧李果独特的香气和风味的干型和甜型欧李果酒,通过对欧李果的特点研究,确定了果实中度破碎,18℃￣22℃下低温浸皮发酵,18℃￣20℃“苹果酸-乳酸发酵”,再经调配、冷冻、0。
5) cerasus humilis bunge
欧李
1.
Effects of Water Stress on Fruit Development of Cerasus humilis Bunge;
水分胁迫对欧李果实生长发育的影响
2.
The stem segments of Cerasus humilis Bunge with axillary bud were used as explant in this experiment and the natural regenaration plants were obtained in vitro culture of explants.
本试验以欧李当年生嫩枝上带有腋芽的茎段为外植体进行离体组织培养,获得了正常的再生植株。
6) Cerasus Humilis juice
欧李果汁
1.
The effects of pectinase in Cerasus Humilis juice processing were studied in this paper.
文章介绍了果胶酶在欧李果汁加工中的作用,研究发现:欧李果汁澄清中最适的果胶酶添加量为20mg/L,处理温度为30℃,时间为24h。
补充资料：欧人
1.瓯人。欧﹐通"瓯"。古越族的一支。 2.欧洲人。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条