1.
Study on Selecting Excellent Kiwi Wine Yeasts and Controlling Aroma Components;
优良猕猴桃酒酵母优选及猕猴桃酒香气调控技术研究
2.
Study of Production Technology on High Active Dry Kiwifruit Wine Yeast;
高活性猕猴桃酒干酵母生产工艺研究
3.
Selection of Kiwi Fruit Wine Yeast Producing Little Higher Alcohols;
低产高级醇猕猴桃酒酵母菌株的筛选
4.
Study on the processing technology of Actinidia arguta wine
CO_2浸渍法加工软枣猕猴桃酒的研究
5.
Construct and Aroma-producing Yeast for Kiwi Wine by Protoplast Fusion;
原生质体融合构建增香型猕猴桃酒酵母的研究
6.
Study on the Extraction Method of Volatile Flavor Components in Kiwifruit Wine;
猕猴桃酒挥发性风味物质提取方法研究
7.
Construct of Killer Yeast for Kiwi-Fruit Wine Using Protoplast Electronic-Induced Fusion;
原生质体电融合法构建嗜杀猕猴桃酒酵母
8.
Study on Breeding for Kiwifruit Wine by Protoplast Electro-Fiusion
猕猴桃酒优良酵母的电融合法选育研究
9.
The Effect of Inoculation Amount of Microzyme to Kiwi Fruit Ethanol Fermentation
酵母菌接种量对猕猴桃酒精发酵的影响
10.
The fruit of this plant.
猕猴桃猕猴桃树的果实
11.
kiwi fruits in syrup (slices)
糖水猕猴桃（片装）
12.
Brewing Technology and Non-bio-stability of Kiwifruit Wine;
猕猴桃干酒酿造工艺及其非生物稳定性研究
13.
kiwi fruit juice health drink
中华猕猴桃保健饮料
14.
Kiwifruit seed oil has a protective effect against nonalcoholic fatty liver disease in mice
猕猴桃果仁油对小鼠非酒精性脂肪性肝病的作用
15.
Applied effect of fruit sweetener and CPPU (forchlorfenuron) on Chinese gooseberry, Guihai 4
果实增甜剂和猕猴桃果王液在中华猕猴桃桂海4号上的应用效果
16.
Study on α-linolenic Acid Enrichment & Microencapsulation Technology of Kiwifruits Seed Oil
猕猴桃籽油α-亚麻酸的富集及猕猴桃籽油微胶囊化技术研究
17.
Application of DNA Molecular Markers in Genetic Analysis between Actinidia Deliciosa var. Coloris and A. Deliciosa var. Deliciosa;
分子标记在彩色猕猴桃和美味猕猴桃遗传分析中的应用
18.
Studies on Ploidy Variance Pattern of Natural Populations in Actinidia Chinensis Var. Chinensis/Actinidia Chinensis Var. Deliciosa Complex
中华猕猴桃/美味猕猴桃复合体自然居群倍性变异格局的研究