persimmon

The persimmon tastes puckery .

这柿子涩。

Study on the fermentation techniques and quality control of persimmon wine

柿子果酒的生产工艺与质量控制

Green persimmons are strongly astringent .

绿柿子非常涩。

TESTING Research on Process of Persimmon Cake by machine Processing Method

柿饼机制工艺的试验研究

Primary study on the process of half dry wine with persimmon

半干型柿子果酒工艺的探讨

Plans to build persimmon series of food processing production line .

拟建设柿子系列食品深加工生产线项目。

Analysis and Research on the yield component of persimmon

柿子产量形成的分析研究

Study on Photosynthesis and Light of Different Types of Persimmon Leaf

甜柿不同类型树体叶片光合、光照的研究

Study on Extraction and isolation of effective components in persimmon leave

柿叶有效成分提取分离方法研究

Fine Varieties of Persimmon and high quality cultivation Techniques in north

北方柿优良品种及优质栽培关键技术

Persimmon is a kind of traditional and natural healthy food in China .

柿子是我国的一种传统的天然保健食品。

The process technology condition of the persimmon preserved fruit was studied .

研究了天然柿子果脯的加工技术工艺条件。

Studies on the correlation between embryo and fruit development of persimmon

柿胚与果实发育相关性的研究

Study on measuring methods of persimmon leaf area

柿树单叶面积测定方法的研究

Persimmon leaves have the upper nutritional value and medical care function .

柿叶具有较高的营养价值和医疗保健作用。

Effect of Heat Treatment on Physiological Efficacy of Persimmon Fruits

热处理对柿果生理效应的影响

Advances in Research of Storage Technology for Persimmon

柿果贮藏保鲜研究进展

Study of the Technological Flow for the Persimmon Vacuum Freeze Drying

柿子真空冷冻干燥保鲜工艺条件的研究

Effects of rolling and drying technologies on quality of persimmon leaf tea

揉捻和干燥方法对柿叶茶品质的影响

Study on the Genetic Relationship Among Persimmon Cultivars by RAPD

应用RAPD技术研究柿品种间的亲缘关系

The extraction technology of soluble polysaccharides from persimmon was studied .

研究了柿多糖提取技术及组成成分。

Study on Isolation and Selection of Yeast for Persimmon Wine and Its Application

柿子果酒酵母菌的分离、筛选及其应用研究

Effect of Ultrasound Wave Treatment on the Persimmon Quality and Micro-Structure during Storage

超声波处理后柿果品质和果肉显微结构的变化

Effects of technological conditions on contents of main organic acids of persimmon vinegar

工艺条件对柿果醋中主要有机酸含量的影响

Results Persimmon leaf flavonoid could reduce the blood viscosity in the model rats .

结果柿叶黄酮可降低不完全流产大鼠血液流变学的粘稠度。

Factors affecting powder forming on the surface of dried persimmon

柿饼出霜的影响因素

Effect of Leaf of Persimmon Oral Solution on Rats with Acute Myocardial Ischemia

柿叶乙醇提取物抗大鼠心肌缺血作用的研究

Obtained the ratio of persimmon tannin content of the optimum reaction .

得出柿单宁的含量最佳反应配比。

Chemical constituents of persimmon leaves and antimicrobial activities were studied .

对柿叶的化学成分进行了定性分析和抗菌活性的研究。

Effects of blanching technology on major components of green persimmon leaves ′ tea

杀青工艺对柿叶绿茶主成分的影响