基本释义:

黑果的

网络释义

1)melanocarpous,黑果的

2)Research and Development of Blackberry Juice,黑莓果汁的研制

3)Lycium rethenicum Murr,黑果枸杞

4)Lycium ruthenicum Murr,黑果枸杞

5)Berberis heteropoda Schrenk,黑果小檗

6)black soyabean seed,黑豆果籽

用法和例句

Studying on Ultrasonic-Microwave Synergistic Extraction Polysaccharides in Lycium rethenicum Murr;

超声—微波协同萃取法提取黑果枸杞多糖的研究

Polysaccharide was extracted from Lycium rethenicum Murr and the content was determined.

目的比较不同提取方法对黑果枸杞多糖的提取效果。

Toxicological Assessment of Pigment of Lycium ruthenicum Murr.;

黑果枸杞色素的毒理学研究

Karyotype Analysis of the Chromosome of Lycium ruthenicum Murr;

黑果枸杞染色体核型分析

Study on in vitro antioxidative activity of pigment from Lycium ruthenicum Murr;

黑果枸杞色素的体外抗氧化活性研究

Research on Berberis heteropoda Schrenk Red Pigment Extraction and Its Stability;

黑果小檗红色素的提取及其稳定性研究

Research on the Abstraction of Red Pigment of Berberis heteropoda Schrenk and its Edible Safety;

黑果小檗红色素的提取与食用安全性

Research on the extraction method of Berberis heteropoda Schrenk red pigment;

黑果小檗红色素的提取方法研究

Study on The Extraction of Polysaccharide From Lycium Rcthenicum Mill.Fruit by Water

黑果枸杞果实多糖水浸提条件优化研究

A Study on the Extraction Technology and the Food Safety Assessment of Pigment of Lycium Ruthenicum Murr.;

黑果枸杞Lycium ruthenicum色素的提取与食品安全性评价

Study on Separation and Purification of Total Flavonoids from Lycium ruthenicum Murr.with Macroreticular Resin

大孔树脂分离纯化黑果枸杞总黄酮的研究

Research on Preparation and Biological Effect of Antifatigue and Hypoglycemic of Polysaccharide from Lycium Ruthenicum Murr. Fruit;

黑果枸杞果实多糖的制备与抗疲劳、降血糖生物功效的研究

Study on the Effect of Lycium ruthenicum Murray Fruit Polysaccharide on the Athletic Ability of Mice and the Dose-effect

黑果枸杞果实多糖对小白鼠运动能力影响及量效研究

Study on biological effect and mechanism of antifatigue of polysaccharide from Lycium rcthenicum mill. fruit

黑果枸杞果实多糖抗疲劳生物功效及其机制研究

Optimization Preparating Technology and Activities of Anti-oxidation, Hypolipidemic and Compositions of the Total Flavonoids from Lycium Ruthenicum

黑果枸杞总黄酮制备工艺优化和抗氧化、降血脂活性及成分研究

Effects of Pollination Mode on Rate of Fruits-Set and Fruit Quality of Lycium Barbarum

授粉方式对枸杞坐果率及品质的影响

Cytochemical Localization of ATPase during Fruit Development of Lycium barbarum L.

枸杞果实ATP酶超微细胞化学定位研究

Study on pectinase assisted extraction of total flavonoids from matrimony vine

果胶酶对枸杞中总黄酮的提取效果研究

Very good. A fresh wolfberry juice, a Green Bean Sha, a snappy orange drink and a mango juice. Just a moment, please.

侍者:好的，枸杞汁、绿豆沙、粒粒橙、芒果汁，请稍候。

Study on the Berry Development and Chemical Composition Accumulation During Berry Development of Lycium Barbarum L.;

枸杞果实生长发育及化学成分积累规律的研究

Construction of Leaf and Fruit cDNA Library of Lycium Barbarumand Isolation of LycB and IPI Genes;

枸杞叶片、果实cDNA文库的构建及LycB、IPI基因的分离

Experimental Research on the Extraction of Pigment from Lycium Chinese and Its Role of Drosophila Melanogaster Life Span;

枸杞色素的提取及对果蝇寿命作用的实验研究

Study on clarification technology for compound juice of medlar and haw

枸杞山楂复合果汁的澄清工艺条件研究

Effect of Fruit Pedicels of Lycium barbarum L. on Blood Glucose in Alloxan Induced Diabetic Mice

枸杞果柄对四氧嘧啶糖尿病小鼠血糖的影响

Study on the Preservation of Fresh Chinese Wolfberry Fruit at Room Temperature by Chitosan Coating

壳聚糖涂膜对枸杞鲜果常温保鲜的研究

Study on physiological reason for difference of sugar accumulation in different Lycium barbarum varieties

不同品种宁夏枸杞果实糖积累差异的生理原因