1.
Selection of Kiwi Fruit Wine Yeast Producing Little Higher Alcohols;
低产高级醇猕猴桃酒酵母菌株的筛选
2.
Study on Selecting Excellent Kiwi Wine Yeasts and Controlling Aroma Components;
优良猕猴桃酒酵母优选及猕猴桃酒香气调控技术研究
3.
Construct and Aroma-producing Yeast for Kiwi Wine by Protoplast Fusion;
原生质体融合构建增香型猕猴桃酒酵母的研究
4.
Construct of Killer Yeast for Kiwi-Fruit Wine Using Protoplast Electronic-Induced Fusion;
原生质体电融合法构建嗜杀猕猴桃酒酵母
5.
Study of Production Technology on High Active Dry Kiwifruit Wine Yeast;
高活性猕猴桃酒干酵母生产工艺研究
6.
The Effect of Inoculation Amount of Microzyme to Kiwi Fruit Ethanol Fermentation
酵母菌接种量对猕猴桃酒精发酵的影响
7.
Study on Breeding for Kiwifruit Wine by Protoplast Electro-Fiusion
猕猴桃酒优良酵母的电融合法选育研究
8.
The fruit of this plant.
猕猴桃猕猴桃树的果实
9.
Study on the processing technology of Actinidia arguta wine
CO_2浸渍法加工软枣猕猴桃酒的研究
10.
kiwi fruits in syrup (slices)
糖水猕猴桃（片装）
11.
Brewing Technology and Non-bio-stability of Kiwifruit Wine;
猕猴桃干酒酿造工艺及其非生物稳定性研究
12.
Study on the Extraction Method of Volatile Flavor Components in Kiwifruit Wine;
猕猴桃酒挥发性风味物质提取方法研究
13.
kiwi fruit juice health drink
中华猕猴桃保健饮料
14.
Kiwifruit seed oil has a protective effect against nonalcoholic fatty liver disease in mice
猕猴桃果仁油对小鼠非酒精性脂肪性肝病的作用
15.
Applied effect of fruit sweetener and CPPU (forchlorfenuron) on Chinese gooseberry, Guihai 4
果实增甜剂和猕猴桃果王液在中华猕猴桃桂海4号上的应用效果
16.
Study on α-linolenic Acid Enrichment & Microencapsulation Technology of Kiwifruits Seed Oil
猕猴桃籽油α-亚麻酸的富集及猕猴桃籽油微胶囊化技术研究
17.
Application of DNA Molecular Markers in Genetic Analysis between Actinidia Deliciosa var. Coloris and A. Deliciosa var. Deliciosa;
分子标记在彩色猕猴桃和美味猕猴桃遗传分析中的应用
18.
Studies on Ploidy Variance Pattern of Natural Populations in Actinidia Chinensis Var. Chinensis/Actinidia Chinensis Var. Deliciosa Complex
中华猕猴桃/美味猕猴桃复合体自然居群倍性变异格局的研究