1) southern highbush blueberry
南方高丛蓝浆果
1.
Variation analysis of fruit characters of seedlings of southern highbush blueberry‘Southmoon ;
南方高丛蓝浆果‘南月’实生后代果实特性的变异分析
2) Blueberry
[英]['blu:bəri] [美]['blu'bɛrɪ]
蓝浆果
1.
Analysis of morphological features of blueberry corolla and its correlation with fruit diameter;
蓝浆果花冠形态特征及其与果实横径相关性的分析
2.
Progress on germplasm innovation in blueberry industrial cultivation;
蓝浆果栽培产业化中的种质创新研究
3.
The challenge of blueberry development in China and in the world;
我国和世界蓝浆果的发展前景
3) Rabbiteye blueberry
兔眼蓝浆果
1.
Analysis of nutrient constituents of rabbiteye blueberry cultivars;
兔眼蓝浆果品种果实养分测定
2.
It was shown by the growth, flowering and fruiting of the 12 cultivars of rabbiteye blueberry in Nanjing introduced from the United States that no significant difference has been found with those in the original producing area.
从美国引入的１２个兔眼蓝浆果（ＶａｃｃｉｎｉｕｍａｓｈｅｉＲｅａｄｅ）品种在南京地区的生长和开花结果情况表明，大部分品种与原产地无明显差别。
4) blueberry in China
中国蓝浆果
5) Nyssa yunnanensis
云南蓝果树
1.
Seed Morphology and Effects of Different Treatments on Germination of the Critically Endangered Nyssa yunnanensis (Nyssaceae);
极度濒危植物-云南蓝果树的种子形态和不同处理条件对种子萌发的影响
6) high fructose syrup
高果糖浆
1.
Inulin hydrolysis catalyzed with strongly acidic cation resins as solid acids was investigated by suing desalted inulin solutions and high fructose syrups with high quality were obtained after being vacuum concentrated.
使用脱盐菊粉,以强酸型阳离子交换树脂作为固体酸进行菊粉的催化水解,然后经真空浓缩制备出质量良好的高果糖浆。
2.
In this study, the kinetics of moisture loss and solids gain during osmotic dehydration of blueberries under different of temperature(45～65℃) and contact time between fruit and hypertonic solution (high fructose syrup and sucrose of 70° Brix) were modeled based on Fick's law of unsteady state diffusion.
在不同的渗透温度 ( 4 5～ 65℃ )条件下 ,高果糖浆和蔗糖的有效水分扩散率 (Dm)分别为( 4 90 60～ 5 2 3 66)× 1 0 - 10 m2 /s和 ( 3 5 5 1 8～ 4 0 1 0 9)× 1 0 - 10 m2 /s,有效固形扩散率 (Ds)分别为( 2 7740～ 3 691 5 )× 1 0 - 10 m2 /s和 ( 1 3 1 63～ 2 691 5 )× 1 0 - 10 m2 /s的规律。
3.
Using high fructose syrup in production low sugar drink exchange using su gar.
以高果糖浆替代蔗糖生产低糖果汁水饮料,对工艺、配方进行了研究,并探讨了功能性甜味剂在低糖果汁饮料中的应用。
补充资料：丛丛
1.形容人或物聚集的样子。
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