1.
The Extraction and Characteristic of Anthocyanins from Blackcurrant;
黑加仑果渣中花青素的提取及特性研究
2.
Experimental Studies on the Microwave-Assisted Foam-mat Drying of Blackcurrant Pulp
黑加仑果浆微波泡沫干燥工艺的研究
3.
Composite Fruit Vinegar and Fruit Vinegar Beverage of Blackcurrants and Sea Backthern
黑加仑、沙棘复合果醋及果醋饮料的研制
4.
Study on Impact of Black Currant and Lonicera caerulea Fruit on Rabbits with Hyperlipemia
黑加仑和蓝靛果对家兔高血脂作用的研究
5.
Experimental study of the effect of extract from Blackcurrant on chemotherapy in cervical carcinoma
黑加仑浆果提取物对宫颈癌化疗影响的实验研究
6.
The Experimental Study on Antioxidative and Hypolipidemic of Blackcurrant Polysaccharide
黑加仑多糖抗氧化及降血脂实验研究
7.
Research of Separation, Identification of the Structure and Stability of Blackcurrant Pigments;
黑加仑色素分离、结构初步鉴定及稳定性研究
8.
The Anti-fatigue Effect and Mechanisms of Black Currant Extracts;
黑加仑提取物抗疲劳作用及其机制的初步研究
9.
The Effect of Different Growth Regulator on Hardwood Cutting of Black Gallon
不同的生长调节剂对黑加仑硬枝扦插的影响
10.
Study on Mutagenicity and Sub-acute Toxicity of the Extract from Blackcurrant
黑加仑提取物的致突变性和亚急性毒性研究
11.
imp gal=imperial gallon)
英国加仑, 英制加仑
12.
Twopence a pint, fourpence a quart, eightpence a gallon of porter, no, one and fourpence a gallon of porter.
两便士能买一品脱黑啤酒，四便士能买一夸脱，八便士就是一加仑。不，一加仑得花一先令四便士。
13.
Effects of Cellulase and Apple Waste on the Quality of Alfalfa Fibrous Residues Silage
添加纤维素酶和苹果渣对苜蓿草渣青贮品质的影响
14.
This liqueur is made from black currants grown principally in the Burgundy region of France.
采用在法国勃艮第黑加仑酿造的甜酒叫什么名字？
15.
Comments: Medimm-Bodied red wine with concentrated blackcurrant and plummy bouquet, velvet texture with vanilla oaky taste.
评语：酒体中性，富浓郁的黑加仑子香味,口感柔顺,略带香草橡木味道.
16.
Experimental Study of Anti-tumor Function、Mechanmism and Application of Two Extracts from Pleurotus Erngii and Blackcurrant;
阿魏蘑菇、黑加仑提取物抗肿瘤作用、机制和应用的实验研究
17.
Effect of Blackcurrant on Vascular Endothelial Cells by Hydrogen Peroxide (H_2O_2) Injury;
黑加仑提取物保护血管内皮细胞氧化损伤的实验研究
18.
The content of polyphenol in apple pomace decreased in course of ferment and increased45 days later, but it still under flash apple pomace, s.
苹果渣发酵过程中多酚、酮含量先减少,发酵时间达45天后含量增加,但增加值低于鲜果渣含量。