1.
The Composition and Some Characteristics of the Seeds and the Seed-oil of Mullberry
桑椹籽与桑椹籽油的营养成份特性研究
2.
Study on the Extraction of Mulberry Seed Oil by Supercritical Carbon Dioxide;
超临界CO_2流体萃取桑椹籽油的研究
3.
Extraction Technology and Fatty Acid Composition of Mulberry Seed Oil
桑椹籽油的提取及其脂肪酸组成分析
4.
Optimizing Protein Extraction Parameters from Mulberry Seeds
盐溶法提取桑椹籽蛋白质的参数优化
5.
Primary Survey on Sorosis Character of Speeies Resources of Guangdong Mulberry ( Morus atropurpurea Roxb)
广东桑种果桑资源的桑椹性状初步研究
6.
In this report, the composition of amino acid, oil and its physical and chemical characters in mulberry seeds were determined and analyzed.
测定了桑籽中氨基酸的组成和桑籽油脂肪酸的组分及理化特性指标。
7.
This study provided the scientific basis for the development and use of black,white mulberry and Kashi Berberis. ?
提示黑、白桑椹和喀什小檗可开发利用。
8.
Antimutagenicity of Xinjiang Black,White Mulberry and Kashi Berberis ??
新疆黑、白桑椹及喀什小檗抗诱变研究
9.
it is said mulberry fruit can be used to keep cool as medicinal materials.
据说桑椹作为药材可以用来消暑。
10.
Studies on Extraction、Property and Application of Mulberry Pigment;
桑椹色素的提取、性质及其应用的研究
11.
Study on clarification and color change of mulberry fruit wine
桑椹果酒澄清工艺及色度变化的研究
12.
In Vitro Antibiosis Study of Mulberry,Folia Mori Fluid
桑椹、桑叶水煎液体外抗菌作用的实验研究
13.
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
研究以桑椹为主要原料,采用控温发酵技术酿制桑椹果酒的工艺流程。
14.
The clarification technology of mulberry fruit juice by using pectinase was studied.
用果胶酶对桑椹果汁进行了澄清工艺的试验。
15.
Medium to full bodied with vibrant fruit of mulberries and plums.
酒体适中，入口有活泼的桑椹和洋李馨香。
16.
Study on Extraction, Specific Properties and Microencapsulation of Red Pigment from Natural Mulberry;
桑椹红色素提取、特性及微胶囊技术研究
17.
Studies on Mulberry Red Pigments: Extraction, Isolation and Structure Identification;
桑椹红色素的提取纯化及结构初步鉴定
18.
Study on Extraction Technology and Properties of Red Pigment from Mulberry Pomace;
桑椹渣中红色素的提取工艺及特性研究