1.
Determination of aroma compounds of mulberry vinegar using headspace solid-phase micro-extraction and GC/MS
桑果醋挥发性成分的顶空固相微萃取-气质联用分析
2.
Study on the Fermentation and Chemical Ingredients Changes of Mulberry Vinegar
桑椹果醋的发酵技术及其化学成分变化研究
3.
Our company is specialized in pastries, nougat and fish balls, noodle, crimp pork, and mulberry vinegar etc.
本公司专门生产西点类、牛轧糖、以及鱼丸、意面、肉燥、鲍鱼汤、桑椹果醋…等。
4.
Brewing of Fruit Vinegar of Berberis nummularia Bge. and Formulation of Its Beverage
红果小檗果醋及其果醋饮料的工艺研究
5.
Studies on Selecting and Breeding Excellent Bacterial Strains of Fruit Vinegar Brewage and the Making of Fruit Vinegar Beverages;
果醋酿造用优良菌种的选育及果醋饮料的研制
6.
Composite Fruit Vinegar and Fruit Vinegar Beverage of Blackcurrants and Sea Backthern
黑加仑、沙棘复合果醋及果醋饮料的研制
7.
Primary Survey on Sorosis Character of Speeies Resources of Guangdong Mulberry ( Morus atropurpurea Roxb)
广东桑种果桑资源的桑椹性状初步研究
8.
SWOT analysis and marketing strategy research on Bosun mulberry juice
宝桑园桑果汁SWOT分析及营销策略研究
9.
currant-like berry used primarily in jams and jellies.
黑醋栗般的浆果，主要用果酱和果冻中。
10.
Studies on the Brewing Techniques of Apricot for Kernel Flesh Vinegar and Its Health-Care Function;
仁用杏果肉酿醋技术及杏醋功能性研究
11.
Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology
枇杷果醋的臭氧催陈效果与工艺优化
12.
Screening of High Quality Fermentation Strains and Optimization of Fermentation Technology for Apple Vinegar and Its Beverage;
苹果醋、苹果醋饮料优良发酵菌株的选育及发酵工艺的优化
13.
made with lemon or grapefruit juice instead of vinegar.
用柠檬或葡萄柚果汁代替醋做成。
14.
COMPARISON OF DIALYSIS WITH BICARBONATE AND ACETATE
碳酸氢盐和醋酸盐血液透析结果比较
15.
It's made of lime juice, vinegar and Soy Sauce.
那是用莱姆果汁、醋和和酱油做成的。
16.
Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry
菠萝果醋风味成分的GC-MS分析
17.
Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger
梨、姜复合果醋饮料酿造工艺的优化
18.
Study on the production technology of vinegar beverage with Chinese hawthorn and apple pear
山楂苹果梨醋酸饮料生产工艺的研究