waxberry的例句大全

A new processing technology of waxberry wine was studied.

本文研究了以杨梅为原料生产发酵型杨梅果酒的新工艺。

Study on the post harvest package and storage technique of waxberry

杨梅果实采后包装、保鲜技术研究

Functional Packaging Design for Keeping the Fruit of Waxberry Fresh

杨梅保鲜问题中的功能性包装设计

Antibacterial activity of different extracts from Chinese waxberry fruit

杨梅果实不同溶剂提取物抑菌特性的研究

Analysis of the factors affecting chitosan treatments on the clarify and color of waxberry wine

壳聚糖澄清杨梅果酒的影响因素分析

Study on Waxberry Wines'Clarified Technique with Chitosan

杨梅果酒的壳聚糖澄清技术研究

Studies on the Ripening Index of Table Waxberry and Wine Waxberry

杨梅成熟度指标的研究

Waxberry fruit sugar accumulation was correlated with coloring and change of acid and pH.

杨梅果实糖积累与着色形成、酸含量和pH变化关系密切。

Objective: The production processing of waxberry vinegar and waxberry beverage was discussed in this paper.

目的：以杨梅为原料，探讨杨梅果醋及果醋饮料生产工艺条件。

Evaluation of Control Efficacy and Duration of 0.3% Azadirachtin Emulsion Against Waxberry Drosophila

0.3%印楝素乳油防治杨梅果蝇药效试验及持效期评价

The extraction condition of flavonoids from waxberry flesh by ethanol at assistance of microwave was studied.

研究了在微波辅助下，以乙醇为萃取剂提取杨梅果肉中的黄酮类化合物的工艺条件。

The proper havest maturity and box-packaged storage technique of waxberry were studied.

研究了杨梅果实的适宜采收成熟度及盒装保鲜技术。

Research on Healthy Sugar-free Glazed Waxberry

无糖杨梅蜜饯的研制

Finally, a new-type waxberry wine with bright color, mellow taste, unique flavor and abundant nutrition was obtained.

所得的杨梅果酒色泽诱人、口感醇和、风味独特，且具有丰富的营养价值。

Ultrasonic-assisted Extraction of Flavonoids from Waxberry Fruit

超声波辅助提取杨梅果实中黄酮类化合物的工艺研究

Glazed waxberry made contains morn than 55% soluble solid, and only 3%~ 5% total sugar.

蜜饯可溶性固形物含量55%以上，残留总糖含量只有3%～5%。

Effect of SA and ABA on Storage of Sweet Cherry Our traditional product, waxberry is sold well in international market with sweet and small kernel.

水杨酸和脱落酸对甜樱桃保鲜效果的影响我镇的传统产品&杨梅具有果大、甜、小之特点，已实现了鲜梅远销海外。

Application of Artificial Neural Network to the Saccharification Technology of Monascus Waxberry Wine Optimization Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine

人工神经网络方法在红曲杨梅果酒糖化工艺优化中的应用杨梅果酒果浆发酵技术研究

The clarified degree of waxberry wine and the dosage of chitosan were determined when the dry or sweet wine were stability, the changes of main compositions were also analyzed.

研究确定了杨梅干酒、甜酒酒体稳定时的澄清度和壳聚糖下胶量，并分析了果酒主要理化成分的变化。

Sucrose was replaced with maltitol and asparatame, sugar-free glazed waxberry is developed with the method of vacuuming penetration.

以麦芽糖醇与蛋白糖复配代替传统的蔗糖，采用真空渗透方法研制无糖杨梅蜜饯。