1) Bayberry juice
杨梅汁
1.
Study on the ability of scavenging radical and inhibiting lipid oxidization of bayberry juice
杨梅汁清除自由基及抑制油脂氧化作用的研究
2.
Aiming at the nonlinear correlation characteristic of visible/near infrared spectra and the corresponding acidity of bayberry juice,one mixed algorithm was presented to predict the acidity of bayberry juice with partial least squares(PLS) and artificial neural network(ANN).
针对可见/近红外光与杨梅汁酸度存在非线性相关的特点,提出了应用偏最小二乘(PLS)法预测线性部分和人工神经网络(ANN)预测非线性部分,结合两种方法综合预测杨梅汁酸度值,通过比较,r RMSEP,B ias的值来检验该方法。
3.
Therefore, bayberry juice may be one of the most competitive products in the market.
因此，杨梅汁可能成为市场上众多具竞争力的产品之一。
2) red bayberry juice
杨梅果汁
1.
Study on fast-depuration process for high-clarity red bayberry juice;
高澄清度杨梅果汁快速净化生产工艺研究
3) arbutus with fruit juice
果汁杨梅
4) Myrica rubra juice
杨梅澄清汁
1.
Thermal degradation kinetics of anthocyanins in Myrica rubra juice and concentrate;
杨梅澄清汁及浓缩汁中花色苷热降解动力学的研究
5) waxberry
[英]['wæksbəri] [美]['wæks,bɛrɪ]
杨梅
1.
Study on the brewing technology of monascus waxberry wine;
红曲杨梅果酒的生产工艺研究
2.
Studies on the Isolation, Structure Elucidation and Bioactivity of Anthocyanins from Waxberry and Mulberry;
杨梅和桑椹花色苷的提取分离、结构鉴定及其生物活性研究
6) Chinese bayberry
杨梅
1.
Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine;
杨梅果酒果浆发酵技术研究
2.
The Study of the Chinese Bayberry Climatic Potential Productivity in ZheJiang;
浙江杨梅气候生产潜力研究
3.
Studies of Chinese bayberry fruits on some physiological characters during the storage;
杨梅果实贮藏期间若干生理特性的研究
补充资料：杨梅汁工艺流程
杨梅汁工艺流程
原料分选→浸泡→清洗→破碎→预热→榨汁→筛选→调和→调和→脱气→杀菌→装填→冷却
原料分选→浸泡→清洗→破碎→预热→榨汁→筛选→调和→调和→脱气→杀菌→装填→冷却
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