1.
Study of Starch Extracted from the Eriobotrya Japonia Nut and the Starch Physicochemical Properties;
枇杷核淀粉的提取及其理化性质的研究
2.
The Effect of INA Bacteria on Loquat Frost;
冰核细菌对枇杷幼果受冻致萎的影响
3.
Anatomical study on the seedless formation of loquat (Eriobotrya japonica)treated by GA_3
GA_3诱导枇杷无核的组织解剖学观察
4.
Studies on the Selection and Induction of Seedless Individual Plant in Hybrid Loquat;
杂交枇杷少核单株筛选和无核果实诱导研究
5.
They brought gifts of sweets and fruits and a salted fish.
他们带来的礼物，是软糕，线粉，梅子，枇杷，也有咸鱼。
6.
SEM observation on the pollen morphology of six Eriobotrya plants
6种枇杷属植物花粉形态扫描电镜观察
7.
Fresh loquat fruits
GB/T13867-1992鲜枇杷果
8.
The Extraction of Brown Pigment from Loquat Nut with Optimization of Uniform Experiment
均匀设计法优化枇杷果核棕色素提取工艺
9.
Efects of INA Bacteria on Ultrastructure and Cold Resistant Physiological in Eriobotrya Japonica Lindl
冰核细菌对枇杷超微结构及抗寒生理的影响
10.
Influence of INA Bacteria on the Content of Endogenous Hormones in Loquat Fruit
冰核细菌对枇杷幼果中内源激素的影响
11.
A procedure had been studied on cryopresrvation of Loquat (Eriobotrya japonica Lindl.) pollen by the method of dry freezing.
采用花粉干冻法对枇杷花粉超低温保存进行了研究。
12.
The Clinical Study on Pi-Pa-Qing-Fei-Granules in the Treatment to Acne with Wind-Heat in Lung Type
枇杷清肺颗粒剂治疗肺经风热型粉刺的临床研究
13.
pyrenoid-like body
淀粉[蛋白]核状体
14.
Beside the book was a large plate of loquat seeds which Hsiao-ch'eng had evidently eaten to pass the time while waiting for him.
书旁一大碟枇杷和皮核，想是效成等自己消闲吃的。
15.
Semifluid Extract of Loquat Leaf removes heat from the lung, dissolves phlegm and arrests cough.
枇杷药膏，清肺、化痰、止咳。
16.
The results show that the major factor that determines the Loquat pollen vital force is its water content, the adequate water content for its survival is 30% or so.
结果表明：花粉的含水量是决定枇杷花粉超低温保存成败的关键因素。
17.
The pollen taken away from the Loquat trees is directly put into the LN after being dried, then take it out from the LN and calculate its germination proportion.
将枇杷盛花期的花粉干燥后直接液氮超低温保存，取出后观察其萌发率。
18.
Studies on the Enzymic Browning of Loquat Fruit Ⅲ.The control of enzymatic brown in loquat flesh
枇杷果肉酶促褐变的研究Ⅲ.枇杷果实加工中酶褐变的防止