1.
Kiwifruit Processing Techniques Status Quo and Kiwifruit Industry Recent Development in Sichuan
猕猴桃加工技术发展现状及四川猕猴桃产业近况
2.
On the Strategies for the Development of Kiwifruit Industry in China Af ter Accessed to WTO;
加入WTO后我国猕猴桃产业的发展策略
3.
Ont the Advantages and Disadvantages of the Industrialization of Yangtao in Xiangxi and the Tactics for Its Further Development;
湘西猕猴桃产业化的优势、劣势及对策
4.
The fruit of this plant.
猕猴桃猕猴桃树的果实
5.
kiwi fruits in syrup (slices)
糖水猕猴桃（片装）
6.
Study of Production Technology on High Active Dry Kiwifruit Wine Yeast;
高活性猕猴桃酒干酵母生产工艺研究
7.
Selection of Kiwi Fruit Wine Yeast Producing Little Higher Alcohols;
低产高级醇猕猴桃酒酵母菌株的筛选
8.
Study on the Modified Atmosphere Storage Technology of Kiwifruit in Large Tent the Industrialization Application Technique;
猕猴桃大帐气调贮藏保鲜技术研究及其产业化应用
9.
Effects of Thinning Flower and Fruit on Fruit Weight and Yield of Chinese gooseberry
疏花疏果对猕猴桃果实大小和产量的影响
10.
Biological Characteristic of Chinese Gooseberry and its Planting Techniques in Northern Guizhou
黔北地区猕猴桃的生物学特性及丰产栽培技术
11.
Development of A Chinese Gooseberry Root Beverage
猕猴桃根饮料的生产工艺及稳定性研究
12.
Application of Virtual Instrument for Kiwi Stem the Production Process
虚拟仪器在猕猴桃干生产过程中的应用
13.
kiwi fruit juice health drink
中华猕猴桃保健饮料
14.
Study on Organization Form of Fruit Industry;
水果业组织形态研究——以水果猕猴桃为例
15.
The optimization research is given on the technological conditions of preserved kiwi fruit, such as peeling, color and luster protection and drying.
对猕猴桃果脯生产过程中的去皮、护色、干燥等工艺条件进行了研究。
16.
RELATIONSHIP BETWEEN CHANGES OF ETHYLENE PRODUCTION AFTER HARVEST AND SENESCENCE OF CHINESE GOOSEBERRY
采后猕猴桃果实乙烯产生的变化及其与衰老的关系
17.
Biological Characteristic of Guichang Chinese Gooseberry and Its Cultivation Technique with High Yield and Quality in Qianbei Areas
贵长猕猴桃在黔北地区的生物学特性及丰产优质栽培技术
18.
Changes of Product Accumulation and Related Enzyme Activities in AsA Metabolism During Kiwifruit Growth and Development
猕猴桃果实发育过程中AsA代谢产物积累及相关酶活性的变化