The fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.
采用正交实验法对中井木瓜酒的发酵条件进行优化。
Brown study: Pollen of chaenomeles, a species of quince.
沉思：木瓜花粉，一种榅桲。
The chief fermentation conditions of Chaenomeles speciosa S. Nakai wine were optimized by orthogonal experiments.
对宣木瓜酒主发酵条件采用了正交实验法进行优化。
Using fresh chaenomeles as materials, preserved chaenomeles was produced with natural color, smell and taste of the fruit.
以南方新鲜木瓜为原料，研制具有天然水果色、香、味的木瓜果脯、果酱、罐头、果汁、果酒、即食小包装食品。
This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.
以云南药木瓜为原料，安琪高活性干酵母为菌种，采用液态深层发酵酿制木瓜果酒。
METHODS:The chemical constituents of four species of Chaenomeles such as amino acids, proteins and organic acids were examined by means of corresponding analytical instrument.
方法：采用相应的方法测定四种木瓜的蛋白质、氨基酸、有机酸的含量。
METHODS:The chemical constituents of four species of Chaenomeles such as amino acids, proteins and organic acids were examined by means of corresponding analytical instrument.
方法：采用相应的方法测定四种木瓜的蛋白质、氨基酸、有机酸的含量。
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