bayberry
美 ['be??ber?] 
英 ['be??ber?]
- na.月桂果；楊梅屬植物
- 網絡賓州楊梅；月桂樹的果實；月桂果實
詞形變化
復數：bayberries
英漢解釋
英英解釋
例句
I therefore began to cherish the memory of bayberry wine.
于是我就懷念起楊梅酒來。
The variation of flavonoids contents in juices processed from bayberry fruits in different maturities was significant.
不同成熟度楊梅果實制成的楊梅汁中類黃酮化合物含量變化也較為顯著。
Autumn, red bayberry leaves covered with the ground and the cottage, fairy tale picture.
秋天，楊梅樹葉鋪著地面和那所平房，童話般的景象。
In case you were wondering, the Chinese bayberry, as it is commonly named, is sweet, very tart and it hides a single seed in the middle.
你可能會好奇，所以順便提一下：楊梅正如它的名字一樣普通貼切，既甜又酸，唯一的一顆籽核藏在果實中間。
juice with fresh flavor and light transmittance over95% was made by processing the turbid red bayberry juice with pectinase gelatin fining.
采用果膠酶——明膠凈化法對混濁型楊梅原汁進行處理，制得保持原有風味且透光率大于95%高澄清度楊梅原汁。
Han Net News (press red bayberry) pale, round face and softly spoken, smile revealed two dimples.
漢網消息（記者楊梅）白凈的圓臉，說起話來慢條斯理，一笑露出兩酒窩。
The results showed that bayberry juices of Wuzi, Tanmei, Biqi had strong antioxidant capacities.
結果顯示，烏紫、炭梅、荸薺等品種的楊梅汁抗氧化能力較強。
Last summer in Zhejiang, drank red bayberry wine, tasted Yandangshan, swam Naxi River, this year's summer where am I?
去年夏天在浙江，喝楊梅酒，品雁蕩山，游楠溪江，今年的夏天我在哪？
I could not help recalling the first time I drank bayberry wine.
我想到第一次喝的楊梅酒。
If the send-off with the South, in vain is the bayberry G Lang Yi.
若為寄與江南客，枉是楊梅憶庚郎。
So the ICF model is more available for red bayberry dry wine making.
因此，這種固定化發酵方式更適用于楊梅干紅果酒的生產。
Red bayberry cultivating in Majian has a long history, as early as Neolithic Age.
馬澗楊梅，歷史悠久，早在新石器時代就有野生栽培。
Red bayberry is my hometown's special product.
楊梅是我的家鄉特產。
Preliminary study on improved determination methods of the total sugar in red bayberry wine
楊梅果酒總糖測定方法的改進初探
Biological characteristics and RAPD identification of a new high quality and large fruit bayberry line Wuzi
優質大果楊梅新品系烏紫楊梅的生物學特性及其RAPD鑒定
Changes in Respiratory Rate, Ethylene Production Rate and Quality of Postharvest Chinese Bayberry Fruits with Different Maturities
不同成熟度楊梅果實采后呼吸速率、乙烯釋放速率和品質的變化
Studies on the fruit development and its relationship with sugar accumulation in bayberry fruit
楊梅果實發育與糖的積累及其關系研究
Biological characteristics of Phyllonorycler sp. And its spatial distribution on red bayberry tree, Myrica rubra
楊梅小潛細蛾生物學特性及其在楊梅樹上的空間分布
Advances in postharvest biology and handling of red bayberry during storage, transportation and distribution
楊梅果實采后生物學和貯運保鮮技術研究進展
pomegranate pomelo red bayberry strawberry tangerine walnut water chestnut watermelon
香瓜，甜瓜臍橙石榴柚子，文旦楊梅草莓柑桔胡桃，核桃荸薺西瓜
Studies of Chinese bayberry fruits on some physiological characters during the storage
楊梅果實貯藏期間若干生理特性的研究
Changes of Acid Invertase Activity and Correlated Sugar Level in Bayberry Leaves During Flower Bud Initiation Stage
楊梅花芽孕育期間葉片酸性蔗糖酶活性及糖類含量的變化
Freshness preservation of Chinese bayberry during simple low-temperature storage
楊梅簡易低溫貯藏中的保鮮研究
Effects of Compound Cultivation of Bayberry and Citrus on Soil Properties of Low - mound - red - soil Tangerine Garden
楊梅、柑橘復合栽培對低丘紅壤橘園土壤性狀的影響
Study on technique of fermentation of the fruit jam during producing Chinese bayberry wine
楊梅果酒果漿發酵技術研究
Inhibition of Postharvest Decay and Induction of Defensive Enzymes by Pure Oxygen in Chinese Bayberry Fruit
純氧對采后楊梅果實腐爛的抑制與抗病相關酶的誘導
Study on effects of small controlled-atmosphere environment on keeping bayberry fruits fresh
微容氣調環境對楊梅的保鮮效果研究
Investigation on the Wild Red Bayberry Germplasm Resources in the Upper Reaches of Xunjiang
潯江上游野生楊梅種質資源調查
The Undefiled Production Technology of the Green Food: Red Bayberry Juice
鮮楊梅汁飲料的綠色生產工藝
Distribution of Calmodulin in the Cells of Bud and Mesophyll of Bayberry Trees during Flower Initiation
楊梅花芽發端期間芽體和葉肉細胞內鈣調素的分布
Study on the Technology of Producing the Candied Red Bayberry by Heating-vacuum Osmosing Method
加熱-真空滲透法生產優質楊梅脯的工藝研究
Effect of Dropping Pressure and Nitrogen Filling on the Storage and Transportation of Red Bayberry
降壓和充氮處理對楊梅運輸貯藏的保鮮效果
Evaluation on Effect of Different Cultivation Patterns of Chinese Bayberry
楊梅不同栽培模式效益評價
Preliminary Research on Keeping Freshness of red Bayberry by Chemicals
楊梅化學防腐保鮮試驗初報
Study on lysozyme coating in preservation of Chinese bayberry
溶菌酶涂膜保鮮楊梅的研究
Building up Production Line of Red Bayberry Drink and Mai Arrack
楊梅飲料與麥燒生產線項目
Advice for Chinese bayberry development in Guangxi
廣西發展楊梅的思考與建議
Injury of Fruit Fly and its Food Source in Red Bayberry
楊梅果蠅發生危害與食源調查
Study on fast-depuration process for high-clarity red bayberry juice
高澄清度楊梅果汁快速凈化生產工藝研究
Effect of High Oxygen Treatments on Fruit Decay and Quality in Chinese Bayberry
高氧處理對楊梅果實采后腐爛和品質的影響
