1) loquat fruit
枇杷果肉
2) Loquat pulp juice
枇杷果肉饮料
3) Loquat
枇杷
1.
Development of loquat vinegar and its beverage;
枇杷果醋及其饮料的研制
2.
Study on the key processing technology of loquat pulp juice;
枇杷果肉饮料加工关键技术研究
4) loquat fruits
枇杷
1.
In the thesis, preserving loquat fruits with mixed Chinese herbal medicine as its coating preserving agent was investigated.
本实验以刺槐豆胶与黄原胶复配胶为涂膜基质,分别加入中草药制剂丁香、大黄和艾叶及成膜助剂,配制成两种中草药复合涂膜保鲜剂,并以枇杷为实验材料,研究中草药复合涂膜保鲜剂对枇杷品质变化的影响。
2.
The effects of chitosan coating on the quality of “Jiefangzhong” Loquat fruits stored at 6±0.
以“解放钟”枇杷为试材,研究壳聚糖涂膜对冷藏枇杷品质变化的影响。
3.
The loquat fruits’physical properties and post harvest physiological status were analyzed combined with ozone fresh-keeping characteristics.
对枇杷的物性、采后生理状况进行了分析,结合臭氧保鲜特点,研究了枇杷的臭氧保鲜技术方法。
5) loquat fruit
枇杷
1.
Effects of hypobaric storage on quality and flesh leatheriness of cold-stored loquat fruit;
减压贮藏对冷藏枇杷果实品质和木质化败坏的影响(英文)
2.
Effects of SO_2 on loquat fruits stored at 1 ℃;
SO_2对枇杷冷藏效果的影响
3.
Effect factors of polyphenol oxidase(PPO) in loquat fruits were studied.
研究了温度、pH、几种还原剂对枇杷果实多酚氧化酶活性的影响。
6) Eriobotrya japonica
枇杷
1.
Preliminary studies on the pathogen of flower rot of Eriobotrya japonica;
枇杷花腐病病原物的初步鉴定
2.
Study on the Effect of Salicylic Acid on the Fruit Quality of Eriobotrya japonica during Cold Storage Period;
水杨酸对冷藏期枇杷品质的影响研究
3.
Isolation of Microsatellite Markers in Eriobotrya japonica Using 5′ Anchored PCR;
利用5′锚定PCR技术分离枇杷微卫星标记
参考词条
补充资料：干炸五香果肉
菜 名： 干炸五香果肉
主 料： 瘦肉丝320克、马蹄丝320克、葱丝80克、姜丝少许、瓜册丝40克、猪网油200克、五香粉、粟粉、盐和沙糖各适量。
做 法： 1、把所有丝料与五香粉、粟粉、盐和沙糖拌匀，然后把猪网油平摊在砧板上，把各丝料铺上，卷成长条，用少量湿粟粉糊口。
2、起油镬，把肉卷炸约四分钟即热，用刀切件，便可上桌。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。