Study on Brewing Three Different Litchi Varieties;
三个不同荔枝品种的酿酒研究
The Drying Processing Technology of Combining Thermal Airflow with Microwave for Litchi;
热风和微波结合干燥荔枝加工工艺研究
Methods for extracting hydrophobic pigments in litchi;
荔枝果皮组织中疏水色素提取方法比较
Determination of Trace Elements in Lychee of Different Growth Periods;
荔枝果实中微量元素测定的研究
Study on a New Controlled Atmosphere Box to Preservelychee;
新型荔枝气调保鲜箱研究
Diversity analysis of primary fruit traits of lychee germplasm resources in Hainan;
海南荔枝种质资源果实主要性状多样性分析
Degradation dynamics of triazophos residues in lichee and soil;
20%三唑磷乳油在荔枝上的残留消解动态及环境安全性评价
Study on methods of extracting DNA of lichee isolated culture;
荔枝离体培养物DNA提取方法的研究
Residual Dynamics of Acrobat in Lichee and Soil;
安克锰锌在荔枝树上施用的残留代谢消解规律与安全性评价
Cloning and Sequence Analysis of Panallergen Profilin Genes in Litchi chinensis Sonn;
荔枝果实中泛变应原profilin基因的克隆及序列分析
Cloning and Function Analysis of 5′ Regulatory Region of LcVSP1 Gene from Litchi chinensis;
荔枝LcVSP1基因5′调控序列的克隆及功能初步鉴定
Study on the Application of ABT2 Rooting Powder in Air Layering of Litchi chinensis;
ABT2号生根粉在荔枝高空压条上的应用研究
Study on the Effects of Nutrient Stress on the Mineral Nutrition in the Leaves of Litchi chinensis Sonn.;
养分胁迫对荔枝叶片矿质营养的影响研究
A Phasic Approach Towards the Floral Formation in Litchi chinensis Sonn.;
以阶段观剖视荔枝的花芽分化
Study on the Types of Embryoid in Tissue Culture on Litchi chinensis Sonn.;
荔枝组织培养中胚状体产生的类型及分析
The content variations of alcohol, acid and ester in fresh litchi wine after being treated by high voltage electric field (HVEF) were assayed by SPME-GC-MS.
本实验采用顶空固相微萃取(SPME)及气相色谱-质谱联用(GC-MS)研究了新鲜荔枝酒经高强电场处理后其醇,酸,酯等成分的变化情况。
on the color,taste,aroma and taste of litchi wine were studied.
研究了果胶酶、SO2、明胶、PVPP、皂土等常用果酒澄清剂对荔枝酒色、香、味、风味的影响。
Study on extraction process of flavonoids from Litchi seed;
荔枝核黄酮类化合物的提取工艺研究
Determination of the Content of Anti-hepatitis B Consituents in Litchi Seed by Spectrophotometric Method;
紫外分光光度法测定荔枝核抗乙肝成分的含量
The alcoholic fermentation was studied using Uncooked Litchi seed,the best brewing technologies using Litchi seed were defined,the best ratio of the material to water as 1∶2.
利用荔枝核进行无蒸煮发酵酒精试验,确定了最佳料水比为1∶2。
Aromatic compounds of fresh juice and fermented wine made of Litchi(cv.Heiye);
黑叶荔枝鲜果汁与发酵酒液的香气成分及其变化