1.
Studies on Changes of Some Main Nutritional Components in the Fruits of Black Currant during Maturation
黑穗醋栗果实成熟过程主要营养成分变化规律
2.
Pathogen Identification of Blackcurrant Leaf Spot and Fungicide Screening;
黑穗醋栗叶斑病病原鉴定及防治药剂筛选
3.
Breeding Report of A New Early Season Blackcurrant Variety "Suiyan 1"
黑穗醋栗早熟新品种“绥研1号”选育报告
4.
Relationship between Anthocyanin Syuthesis and PAL Activity in Fruits of Blackcurrant
黑穗醋栗果实中花青苷合成与PAL活性的关系
5.
Study on Extraction of Polysaccharide from Blackcurrant by Pectinase Method
果胶酶法提取黑穗醋栗果实中多糖工艺的研究
6.
Genetic Transformation of Blackcurrant with Key Genes During Osmotic Stress Signal Transduction;
渗透胁迫信号传导关键基因对黑穗醋栗遗传转化的研究
7.
Dessert-Type Cultivars of Blackcurrant(Ribes nigrum L.)-New Breeding Aiming at the RIPF,Skierniewice,Poland
鲜食型黑穗醋栗品种—波兰果树和花卉研究所新的育种目标(英文)
8.
Studies on the Trend of Inheritance of Main Characters of Blackcurrant Fruit in Hybrid Progenies
黑穗醋栗杂交后代果实主要经济性状的遗传倾向研究
9.
Elementary Study on Fruit Characters and Juice Nutrient Components of Blackcurrant Cultivars(Strains) in Harvest Time
黑穗醋栗品种(系)采收期果实性状和果汁营养成分初步研究
10.
Study on Ethanol Extraction of Flavonoids from Blackcurrant
乙醇浸提法提取黑穗醋栗果实中黄酮类物质的研究
11.
Analysis on Anthocyanin Accumulation and Factors Involved in Currant Fruits;
穗醋栗果实中花青苷积累及有关因素分析
12.
Do blackcurrants freeze well?
黑醋栗冷藏之后还好吃吗?
13.
currant-like berry used primarily in jams and jellies.
黑醋栗般的浆果，主要用果酱和果冻中。
14.
Includes: crushed peony, sueded musk, sheer tuberose, woven cassis, and crepe gardenia.
牡丹，麝香，晚香玉，黑醋栗，栀子花。
15.
"Any shrub of at least 100 species in the genus Ribes, in the gooseberry family, native to temperate climates of the Northern Hemisphere and western South America."
亦译穗醋栗。茶藨子科(醋栗科)茶藨子属一百余种灌木。原产于北半球和南美西部的温带地区,
16.
As the wine sits in the glass, aromas of cedar, licorice, blackberries, and currants emerge.
雪松、甘草、黑莓及黑醋栗的芬芳徐徐绽放。
17.
Deep ruby red wine with aromas of blackcurrant, red berries and trace of vainilla.
深宝石红色，黑醋栗、红莓、淡淡的香草香味。
18.
Fresh and wonderfully pungent blackcurrant and cherry nose.
散发着清新而浓郁的黑醋栗与樱桃的果香。