1.
This paper introduced the process of Chinese wolfberry nutrimental healthy beer by added Chinese wolfberry juice to fermentation wort, with high active dry yeast.
将枸杞汁添加到麦芽汁中,用高活性干酵母发酵生产枸杞啤酒。
2.
Very good. A fresh wolfberry juice, a Green Bean Sha, a snappy orange drink and a mango juice. Just a moment, please.
侍者:好的，枸杞汁、绿豆沙、粒粒橙、芒果汁，请稍候。
3.
From experiment, the additional quantity and method was obtained, and discussed the affect of Chinese wolfberry for beer quality.
实验确定了枸杞汁的添加量和添加方法,并讨论了枸杞汁对啤酒质量的影响。
4.
Study on clarification technology for compound juice of medlar and haw
枸杞山楂复合果汁的澄清工艺条件研究
5.
Evaluate the Content with Lycium Barbarum Polysaccharides in Traditional Chinese Medicine Formula Granule and Traditional Chinese Medicine
枸杞子配方颗粒及药材中枸杞多糖含量分析
6.
Predatory Function of Dominant Natural Enemies of Aphid sp.in Lycium barbarum
宁夏枸杞主要天敌对枸杞蚜虫的捕食功能反应
7.
Study on Purification and Rejuvenation of "Ningqi 1 wolfberry"
“宁杞1号”枸杞提纯复壮技术研究
8.
Somatic Embryogenesis of Lycium Barbarum L. Induced by Various Metal Ions and Its Plant Polyploid Cultivation;
不同金属离子诱导枸杞体细胞胚发生及枸杞多倍体培育研究
9.
Study on the Extraction and Characteristic of Fructus Lycii Pigment and the Quality Analysis of Fructus Lycii Planted in Inner Mongolia
枸杞色素提取与特性研究以及内蒙古地区枸杞品质分析
10.
QUANTITATION AND IDENTIFICATION OF THE FLAVONOIDS PRESENT IN FRUITS OF LYCIUM BARBARUM L.
宁夏枸杞主要产区枸杞子总黄酮的测定与分析研究
11.
Studies on Functional Juice that Contained Haw,Red Chinese Date and Medlar
山楂·红枣和枸杞复合保健饮料的研制
12.
Study on Structure and Bioactivities of Lycium Barbarum Polysaccharide;
枸杞多糖的结构分析及生物活性评价
13.
The Cuttings of Lycium Chinense Mill. and Its Biological and Physiological Characteristics;
枸杞的扦插及其生物生理学特性研究
14.
Study on Innocent Control of Chinese Wolfberry Aphids;
枸杞蚜虫（Aphis sp.）无害化防治研究
15.
Analysis on Competitiveness of Ningxia Wolfberry and its Improving Approaches;
宁夏枸杞的竞争力分析及其提高途径
16.
Effects of Pollination Mode on Rate of Fruits-Set and Fruit Quality of Lycium Barbarum
授粉方式对枸杞坐果率及品质的影响
17.
Optimization of ISSR reaction system and its preliminary application in wolfberry(Lycium barbarum L.)
枸杞ISSR反应体系的优化与应用
18.
Effects of fixing technology on qualities of medlar leaves tea
不同杀青工艺对枸杞叶茶品质的影响