1) red bayberry juice
杨梅原汁
1.
The high clarity red bayberry juice with fresh flavor and light transmittance over 95% was made by processing the turbid red bayberry juice with pectinase gelatin fining.
采用果胶酶——明胶净化法对混浊型杨梅原汁进行处理，制得保持原有风味且透光率大于９５％的高澄清度杨梅原汁。
2) waxberry
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
3) 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
4) red bayberry
杨梅
1.
Progress in the deep processing of red bayberry;
杨梅深加工技术研究进展
5) bayberry
杨梅
1.
A New Bayberry Variety‘Wanqi Mimei’;
优质晚熟杨梅新品种‘晚荠蜜梅’
2.
A New Bayberry Cultivar Zaoqi Mimei ;
特早熟杨梅新品种‘早荠蜜梅’
3.
Studies on the selection index of red bayberry for high quality liqueur making;
优质酿酒杨梅选种指标体系的研究
6) Myrica rubra
杨梅
1.
Antimicrobial effect of the ethanol extract from Myrica rubra fruit;
杨梅果实提取物抑菌特性的研究
2.
Study on Technique of Keeping Myrica rubra's Juice Fresh;
杨梅果汁保鲜技术的研究
3.
Isolation,culture and infection of Frankia strains from the root nodules of Myrica rubra;
杨梅共生菌Frankia的分离培养及侵染特性
参考词条
补充资料：原汁原味烩墨鱼
主 料：
墨鱼约500克，洋葱1个（切碎），蒜子2粒（切茸），粟米油2汤匙，番茄2个，去籽去皮切粒，白酒1/3杯，生粉适量。
制作方法：
1、墨鱼洗净，取出墨囊备用，充分清洗后将墨鱼身切成环状，须则切段备用。
2、蒜茸以粟米油炒香，加入洋葱碎再炒香，拌入番茄肉煮3-4分钟至软身。
3、加入墨鱼块，注入白酒及少许清水，调味，上盖慢火煮30分钟至软滑，将墨鱼汁注入拌匀，以少许生粉水埋芡，乘热进食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。