2) waxberry flesh
杨梅果肉
1.
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。
3) waxberry wine
杨梅果酒
1.
Factor analyses and effect evaluation for the clarification of waxberry wine with chitosan;
壳聚糖澄清杨梅果酒的影响因素与效果评价
2.
Study on application of saccharified technology to the brewing technology of waxberry wine.;
糖化工艺在杨梅果酒生产中的应用研究
3.
Deacidification on waxberry wine was studied.
对杨梅果酒降酸技术进行了研究。
4) red bayberry juice
杨梅果汁
1.
Study on fast-depuration process for high-clarity red bayberry juice;
高澄清度杨梅果汁快速净化生产工艺研究
5) Chinese bayberry fruit
杨梅果实
1.
Study on the Antioxidant Property and Storage Techniques of Chinese Bayberry Fruit;
杨梅果实抗氧化特性及保鲜技术研究
2.
Chinese bayberry fruits were stored inair (control) or pure oxygen atmosphere for up to12 days at 5oC to investigate the effects of high oxy-gen on decay control and its relation to the induc-tion of defensive enzyme activities.
为研究高氧对抑制果实腐烂的作用及其与抗病相关酶活性诱导的关系,将杨梅果实采后在5℃用纯氧或空气(对照)处理12d。
补充资料：杨梅甙
分子式：C15H10O8
分子量：318.24
CAS号：529-44-2
性质：熔点360°C。
分子量：318.24
CAS号：529-44-2
性质：熔点360°C。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条