1) cherry-kernel oil
樱桃仁油
1.
Microwave-assisted extraction (MAE) of cherry-kernel oil was studied with single-factor method and orthogonal method.
用微波辅助提取樱桃仁油,采用单因素试验和正交试验法考察了提取时间、提取温度和料液比对提取率的影响,得到了最佳提取工艺条件:提取时间15min,提取温度50℃,料液比1:7。
2) cherry
樱桃
1.
Study on the thermal and light stability of the red pigment from cherry fruits;
樱桃红色素光和热稳定性的研究
3) Prunus pseudocerasus
樱桃
1.
Studies on Shoot-tip Culture of Prunus pseudocerasus;
中国樱桃半野生种对樱的茎尖培养
2.
ACC Oxidase and Synthase Gene Cloning of Prunus persica and Prunus pseudocerasus;
桃和樱桃的ACC氧化酶、合成酶基因克隆
4) sweet cherry
樱桃
1.
Study on photosynthetic characteristics of sweet cherry leaves;
樱桃叶片的光合特性研究
2.
Variety Hongdeng sweet cherry were used to study the changes of Ca2+-ATPase activities and the regulating effects of IAA,GA and ABA on Ca2+-ATPase through disk incubation technique.
以‘红灯’樱桃(Prunus avium L。
3.
The article summarizes the cultivating technique of cover sweet cherry field,that comprises the cultivar adapt to cultivate in cover sweet cherry field,the seeding planting,the tree training system and the key cultivating technique during one year.
总结了保护地大樱桃栽培技术,包括适宜保护地栽培的大樱桃品种、苗木栽植、树形培养和年周期管理中的关键技术等内容。
5) cherry tomato
樱桃番茄
1.
The Effects of а-NAA on Rooting of Cutting Propagation of Cherry Tomato;
α-萘乙酸对樱桃番茄扦插繁殖生根的影响
2.
Experimental study on washing cherry tomatoes with submerged jets mechanism;
淹没水射流方式清洗樱桃番茄的试验研究
3.
Studies on combining ability and genetic effects of main quality characters in cherry tomato;
樱桃番茄主要营养品质性状的配合力与遗传效应研究
6) sweet cherry
甜樱桃
1.
The effects of antistaling agent on the storage of sweet cherry;
保鲜剂对甜樱桃果实贮藏性的影响研究
2.
Effects of 1-MCP on the post-harvested decay and quality of sweet cherry(Prunus avium L.)fruits;
1-MCP对甜樱桃采后腐烂与食用品质的影响
3.
Effects of waterlogging on root respiration intensity and respiratory enzyme activities of sweet cherry;
淹水对甜樱桃根系呼吸强度和呼吸酶活性的影响
参考词条
补充资料：樱桃丸子
樱桃丸子
[原料] 猪肉馅400克，鸡蛋1个，淀粉25克，青红椒丁各适量，葱姜蒜末各少许，盐、糖、醋、番茄酱适量，色拉油1000克(实耗50克)，水淀粉适量。
[ 方法]
1.取一容器，放入猪肉馅、鸡蛋、淀粉、少许清水，搅拌均匀待用。
2.勺内注入色拉油1000克，油六成热时挤入丸子，如樱桃大小，炸熟捞出。
3.勺内放底油，放入番茄酱炒红，再放糖、醋、盐、青红椒丁、清水，做成糖醋汁，汁开后放入丸子，淋入淀粉勾芡，翻炒数下，挂匀汁水，淋明油装盘。
[特色点评] 外焦里嫩，甜酸可口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。