1.
Brewing Technology and Non-bio-stability of Kiwifruit Wine;
猕猴桃干酒酿造工艺及其非生物稳定性研究
2.
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
3.
Does Research on the Date Gathering in the Dried Kiwifruit Manufacture Based on the Hypothesized Instrument
基于虚拟仪器的猕猴桃干制作过程监控系统的设计
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.
Study on Effects of Arbuscular Mycorrhizal Fungi on Severe Drought and Heat Wave Resistance of Kiwifruit Cuttings;
丛枝菌根真菌对猕猴桃高温干旱抗性研究
8.
Effects of Freeze-drying Conditions on Reduced Ascorbic Acid of Hongyang Kiwifruit Pulps
冻干对红阳猕猴桃果浆还原型抗坏血酸的影响
9.
Inheritance of Several Traits in the Seedling Progenies of Red-fleshed Kiwifruit
红肉猕猴桃实生后代若干性状遗传规律研究
10.
Optimization of technical parameters of microwave-vacuum drying of Chinese gooseberry slices
猕猴桃切片微波真空干燥工艺参数的优化
11.
kiwi fruit juice health drink
中华猕猴桃保健饮料
12.
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。
13.
Applied effect of fruit sweetener and CPPU (forchlorfenuron) on Chinese gooseberry, Guihai 4
果实增甜剂和猕猴桃果王液在中华猕猴桃桂海4号上的应用效果
14.
Study on α-linolenic Acid Enrichment & Microencapsulation Technology of Kiwifruits Seed Oil
猕猴桃籽油α-亚麻酸的富集及猕猴桃籽油微胶囊化技术研究
15.
Study on Selecting Excellent Kiwi Wine Yeasts and Controlling Aroma Components;
优良猕猴桃酒酵母优选及猕猴桃酒香气调控技术研究
16.
Application of DNA Molecular Markers in Genetic Analysis between Actinidia Deliciosa var. Coloris and A. Deliciosa var. Deliciosa;
分子标记在彩色猕猴桃和美味猕猴桃遗传分析中的应用
17.
Studies on Ploidy Variance Pattern of Natural Populations in Actinidia Chinensis Var. Chinensis/Actinidia Chinensis Var. Deliciosa Complex
中华猕猴桃/美味猕猴桃复合体自然居群倍性变异格局的研究
18.
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