1) Chinese chestnut wine
板栗果酒
1.
Study on processing technology of Chinese chestnut wine and its fermentation characteristics;
板栗果酒酿造工艺及发酵特性研究
2) Chinese chestnut wine
板栗酒
1.
Browning mainly occurred in four stages during the manufacturing of Chinese chestnut wine.
板栗酒加工中四个环节易发生褐变,及时将栗仁浸入0。
3) Chinese chestnut beer
板栗啤酒
4) preserved chestnut
板栗果脯
1.
Study on effects of various pretreatments respectively with microwave for sugar permeability during processing preserved chestnut;
预处理方法及微波渗糖对板栗果脯加工过程品质变化研究
5) chestnut fruit
板栗果实
1.
Preliminary study on Physiological factors of brown in chestnut fruit:;
板栗果实褐变的生理因子初探
6) chestnut rotten fruit disease
板栗烂果病
1.
The inhibitory action to pathogenic fungi of chestnut rotten fruit disease was 100%.
5种板栗烂果病主要病原的抑制作用均为 1 0 0 % ,而CN62 0菌株 50倍培养液 ,对上述 5种病菌的抑制效果为 86。
补充资料：果酒
分子式：
分子量：
CAS号：
性质：由各种水果如桔子、苹果、杨梅、梨、枇杷等和某些野生果实酿成的酒。乙醇含量较少。具水果的原有香味。
分子量：
CAS号：
性质：由各种水果如桔子、苹果、杨梅、梨、枇杷等和某些野生果实酿成的酒。乙醇含量较少。具水果的原有香味。
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