1.
Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.
杨梅发酵酒和杨梅清果汁经复配制成低度杨梅果酒。
2.
"candleberry:any of certain bayberries, the wax myrtle, or the fruit of these plants."
蜡杨梅:一种杨梅果实、蜡状桃金娘科植物或这些植物的果实.
3.
Any of certain bayberries, the wax myrtle, or the fruit of these plants.
蜡杨梅一种杨梅果实、蜡状桃金娘科植物或这些植物的果实
4.
The red bayberry juice with hig h acid content is fit for brewing semi-dry red wine.
含酸量较高的杨梅原汁比较适合酿造半干红型的杨梅果酒。
5.
Study on the Arthropod Communities in Waxberry Plantation and the Core Technology of Management on Waxberry Fruit Fly;
杨梅园节肢动物群落及杨梅果蝇治理核心技术研究
6.
Study of Preservative Treatmemt on the Storage of Red Bayberry
保鲜剂对杨梅果实耐藏性的影响研究
7.
Study on the Antioxidant Property and Storage Techniques of Chinese Bayberry Fruit;
杨梅果实抗氧化特性及保鲜技术研究
8.
Postharvest Responses and Antioxidant Capacity in Chinese Bayberry Fruit;
杨梅果实采后特性与抗氧化活性研究
9.
Dynamic changes and comprehensive evaluation of fruit qualities of Myrica rubra
杨梅果实品质动态变化及其综合评价
10.
Therefore, increasing the stability of anthocyanin, clarifying and preventing precipitation become key problems in the production of yangmei juice.
因此提高杨梅果汁色泽稳定性、清和防止沉淀是杨梅果汁生产的关键问题。
11.
THE STUTY OF CACIUM AND NAA TREATMEMT ON THE STORAGE OF RED BAYBERRY
钙和萘乙酸对杨梅果实耐藏性的影响研究
12.
Carbohydrate Metabolism during Fruit Development of Bayberry (Myrica rubra Sieb. et Zucc.)
杨梅果实发育进程中的碳水化合物代谢
13.
Study on fast-depuration process for high-clarity red bayberry juice
高澄清度杨梅果汁快速净化生产工艺研究
14.
Studies on the fruit development and its relationship with sugar accumulation in bayberry fruit
杨梅果实发育与糖的积累及其关系研究
15.
Advances in postharvest biology and handling of red bayberry during storage, transportation and distribution
杨梅果实采后生物学和贮运保鲜技术研究进展
16.
Effect of High Oxygen Treatments on Fruit Decay and Quality in Chinese Bayberry
高氧处理对杨梅果实采后腐烂和品质的影响
17.
Studies of Chinese bayberry fruits on some physiological characters during the storage
杨梅果实贮藏期间若干生理特性的研究
18.
Comparison of Quality and Antioxidant Capacity of Different Varieties of Chinese Bayberry (Myrica Rubra Sieb. & Zucc.) Fruit;
不同品种杨梅果实品质和抗氧化活性的比较