1.
Study on the Processing Technology of Jujube Fruit Were and Vinegar as Well Asthe Selection of Acetic Acid Bacteria
枣酒枣醋加工工艺研究及醋酸菌的筛选
2.
Chinese jujube wine could be clarified by using 4.5% Diatomite to filtrate it.
红枣酒宜用 4 .5 %的硅藻土澄清过滤
3.
Study on Jujube Wine Process and Aroma Analysis during Fermentation;
金丝小枣酒发酵工艺及香气成分变化规律研究
4.
Effect of different formation conditions on higher alcohols during jujube wine formation
不同发酵条件对金丝小枣酒酿造过程中高级醇生成的影响
5.
Study on the processing technology of Actinidia arguta wine
CO_2浸渍法加工软枣猕猴桃酒的研究
6.
Study on the brewing of yellow rice wine with ginseng,longan and jujube and its function
人参桂圆红枣黄酒的酿制和功能研究
7.
Effect of Gases Packaging on"Alcohol Softening" and Its Relative Physiological Changes in Stored Dongzao Jujube
气体包装对冬枣“酒软”相关生理生化指标的影响
8.
Study on fermentation technology of composite health wine with apple and Chinese jujube
营养型苹果枣复合果酒发酵工艺的研究
9.
Shaved goose-liver piped up with alcoholic apricot and plum, with Japanese sauce seasoning.
鹅肝刨成细条后，与浸泡葡萄牙波特酒的杏桃与黑枣丝堆砌而成，佐和风酱。
10.
Dried red jujubes
GB/T5835-1986红枣
11.
Studies on the Relationships of Mengshancui Jujube with Chinese Jujube and Wild Jujube
蒙山脆枣与枣及酸枣亲缘关系的研究
12.
A NEW PEST OF ZIZIPHUS JUJUBE IN THE LANCHOW AREA----PORPHYRINIA PARVA (H(?)BNER)
兰州地区枣树新害虫——枣绮夜蛾
13.
STUDIES OF POLLEN STORAGE AND GERMINATION IN CHINESE JUJUBE WILD JUJUBE
枣、酸枣花粉贮藏及其发芽特性的研究
14.
Study on pollen germination percentage in different position of Chinese jujube and wild jujube
枣、酸枣不同部位花粉发芽率的研究
15.
Study on Ziziphus Jujuba cv. Dongzao and Ziziphus Jujuba cv. Linyilizao Fruit Development and Quality Formation;
冬枣、临猗梨枣果实发育及品质的形成
16.
There are some jujube trees in that courtyard.
那个院子里有几棵枣树。
17.
sometimes placed in genus Scilla.
有时被归属于绵枣儿属。
18.
Pocket Bag Caught In Bartack
袋布被枣打到(疵点)