1) blackberry powder
黑莓粉
1.
The effervescent tablets are made by direct powder compression technology and the optimal formula was determined as follows:blackberry powder (containing 48% of maltodextrin) 41%, citric acid 35%, sodium carbonate24%, and aspartame 0.
通过比较不同生产工艺、配方对片剂外观、崩解时限、崩解后的溶解性能、泡腾效果、口味等方面的影响,最后确定黑莓泡腾片最好采用直接粉末压片法制备,最佳配方为:黑莓粉(含麦芽糊精41%,柠檬酸35%,碳酸钠24%,阿斯巴甜0。
2) blackberry
[英]['blækbəri] [美]['blæk'bɛrɪ]
黑莓
1.
Application of uniform design in enzymatic maceration processing of blackberry juice;
均匀设计在黑莓澄清汁酶解工艺中的应用
2.
Study on processing technology of fruit and vegetable beverage of blackberry;
黑莓果蔬汁加工工艺研究
3.
Effect of low temperature pectinase treatment on juice yield and several other physical indices of blackberry juice;
低温果浆酶处理对黑莓出汁率和几个理化指标的影响
3) black berry
黑莓
1.
Study on the photosynthetic characteristics of young black berry leaves;
黑莓幼树叶片光合特性的研究
2.
The growth and development of black berry are normal in Hunan.
从江苏引种黑莓品种切斯特（Ｃｈｅｓｔｅｒ）到湖南栽培，对果实生长过程中主要营养成分含量变化和呼吸作用特点进行测定。
4) blackberry & honey wine
黑莓蜜酒
5) blackberry pomace
黑莓渣
1.
In this paper, the antioxitive activities of polyphenols extracted from blackberry pomaces, including reducing power, anti-lipid peroxidation, and the capacity of scavenging ·OH,O2- and DPPH· free radicals, were studied.
三种自由基的能力五个方面评价了黑莓渣中提取出的多酚类化合物的抗氧化活性。
6) Blackberries (Rubus ursinus)
黑草莓
1.
Study on the Constituents from Freeze-dried Power of Blackberries (Rubus ursinus);
黑草莓冻干粉化学成分研究
补充资料：莓莓
1.草盛貌。
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