1.
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。
2.
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
3.
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。
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 Desalination of the Red Bayberry Preservation Juice and the Production Art of Concentrated Juice
杨梅腌渍液脱盐及制备浓缩果汁的研究
6.
The waxy fruit of the wax myrtle or the snowberry.
杨梅，雪果杨梅或雪果的柔软果实
7.
A Madras is made with vodka, orange juice and cranberry, while a Sea Breeze made with vodka, grapefruit and cranberry juice.
前者的配方是伏特加、橙汁和杨梅汁，而后者是伏特加、西柚汁和杨梅汁。
8.
Effects of Co-Pigments on the Color Stability of Bayberry (Myrica rubra)Juice during Short-Time Storage
辅色素对杨梅汁色泽短期稳定性的影响
9.
METHOD FOR PREDICTING ACIDITY OF BAYBERRY JUICE BY USING VIS/NEAR INFRARED SPECTRA
可见/近红外光谱预测杨梅汁酸度的方法研究
10.
Study on the ability of scavenging radical and inhibiting lipid oxidization of bayberry juice
杨梅汁清除自由基及抑制油脂氧化作用的研究
11.
"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.
12.
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
13.
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
14.
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
15.
Study on effects of small controlled-atmosphere environment on keeping bayberry fruits fresh
微容气调环境对杨梅的保鲜效果研究
16.
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
17.
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
18.
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