1.
Studies on the Cytological and Molecular Mechanism Referring Seedlessness of 'Ougan' and Satsuma Mandarin;
‘无核瓯柑’、温州蜜柑无核的细胞及分子机理研究
2.
EFFECTS OF GUANGZENGSU 802 ON EARLY MATURING WENZHOU MANDARIN
广增素802在早熟温州蜜柑上中试技术研究
3.
An Approach to the Relationship between Satsuma Orange Fruit Quality and Ecological Conditions
温州蜜柑果实品质与生态条件关系的探讨
4.
STUDIES ON PLANTING DENSITY AND SYSTEM IN YOUNG SATSUMA ORCHARD
幼龄温州蜜柑不同栽培方式和密度的效应
5.
Study on Physiological Mechanisms of Plasticity Generated by Citrus Unshiu Cv. Guoqing No.1 under Low Light Condition
弱光下温州蜜柑可塑性生理机制的研究
6.
Fruit Quality Change of Delayed Harvested Citrus under Protected Cultivation
温州蜜柑设施延迟栽培条件下的果实品质变化
7.
Creation of Seedless Germplasm between Satsuma Mandarin and Seedy Sweet Oranges via Protoplast Fusion
温州蜜柑与有籽甜橙原生质体融合创造无核新种质
8.
Study on the Active Oxygen Metabolism during the Development and Storage Process of Citrus unshiu Fruits
温州蜜柑果实发育与贮藏过程中活性氧代谢研究
9.
Mechanism of Puffiness and the Methods of Control in Citrus Fruit Ⅱ.Relation between Puffiness and Senescence of the Early maturing Satsuma Mandarin
柑桔果实浮皮发生机理及控制途径研究Ⅱ.特早熟温州蜜柑果实浮皮与衰老的关系
10.
Bioactivity of Citrus Peel Extracts from Citrus Unshiu Against Diamondback Moth, Plutella Xylostella L.;
温州蜜桔桔皮提取物对小菜蛾的生物活性
11.
Ingredient: Rose and ylang-ylang etc.
主要成份：玫瑰、依兰、天竺葵、茉莉、蜜柑。
12.
Ingredient: Lavender and sandalwood etc.
主要成份：薰衣草、檀香、蜜柑、香茅。
13.
Ingredient: Honey and yellow morel etc.
主要成份：蜂蜜、柠檬草、佛手柑、罗勒。
14.
Comparison study of the Bactrocera(Tetradacus)cheni(Zhao)and Bactrocera(Tetradacus)tsuneonis(Miyake)(Diptera:Tephritidae)Based on Nucleotide Sequences of the Mitochondrial DNA
基于线粒体DNA序列的广西蜜柑大实蝇与日本蜜柑大实蝇的比较研究
15.
Genetic Identification of ‘Luzhai’ Sweet Orange and a Graft Chimera of Citrus;
‘鹿寨蜜橙’及一组柑橘嫁接嵌合体的遗传鉴定
16.
The Studies on Citrus Molasses and Alcohol Production from Citrus Processing Residues;
柑橘皮渣糖蜜及其燃料酒精制备的研究
17.
Zhengzhou Ruomi Industrial Co., Ltd.
郑州若蜜实业有限公司
18.
make you feel warm and sweet
给您带来温馨与甜蜜