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- Keywords Chinese bayberry wine;fruit jam fermentation;Chinese bayberry; 杨梅果酒;果浆发酵;杨梅;
- Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine 杨梅果酒果浆发酵技术研究
- Chinese bayberry wine 杨梅果酒
- Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper. 杨梅发酵酒和杨梅清果汁经复配制成低度杨梅果酒。
- With the density of 330~400 tree/hm2, Chinese bayberry forest has a few products in the 4th year. 杨梅在常规栽培模式下;栽植密度为 330 ~ 400 株/hm2;第 4 年开始少量投入产出;第 8 年开始获取纯利润;第 13 年产值达 8.;0 万元/hm2;
- The best conditions to preserve the Chinese Bayberry were founded as 0.04mmPE films, 10% O2, 10% CO2 when one factor and orthogonal tests were used. 通过单因素试验和正交试验,确定了MAP保鲜杨梅的较佳条件为0.;04mmPE袋、10%25O_2、10%25℃O_2。
- Brewing technique of red bayberry wine 杨梅酒的酿制工艺
- Fermentation feature of bayberry wine 杨梅果酒发酵特性的研究
- DEVELOPMENT OF LOW ALCOHOL RED BAYBERRY WINE 低度杨梅果酒的研制
- Thinning flower of Chinese bayberry by Thinner 5 and Thinner 6: 杨梅高效疏花剂“疏5”和“疏6”的研究
- Keywords immobilized yeast;bayberry wine;fermentation feature; 固定化酵母细胞;杨梅酒;发酵特性;
- Keywords saccharomyces cerevisiae;Red Bayberry wine; 果酒酵母;杨梅酒;
- Effect of 1-MCP on Postharvest Physiology and Quality of Chinese Bayberry Fruit 1-MCP对杨梅果实采后生理和品质的影响
- Effect of High Oxygen Treatments on Fruit Decay and Quality in Chinese Bayberry 高氧处理对杨梅果实采后腐烂和品质的影响
- Evaluation on Effect of Different Cultivation Patterns of Chinese Bayberry 杨梅不同栽培模式效益评价
- That period was a bright page in the history of Chinese literature. 那个时期是中国文学史上光辉的一页。
- How pleasant it is to dine on Chinese food! 吃上中餐是多么令人愉快啊!
- Chinese food is often served with rice or noodles. 中餐常有米饭或面条。
- Preliminary study on improved determination methods of the total sugar in red bayberry wine 杨梅果酒总糖测定方法的改进初探
- That Asian stopped me and asked if I was Chinese. 那个亚洲人拦住我,问我是不是中国人。