酸石榴

  • 网络sour pomegranate;Punica granatum;pomegranate fruit
酸石榴酸石榴
  1. 4株酵母代谢酸石榴汁中柠檬酸、乳酸的能力没有显著差异(P0.05),发酵结束后总有机酸含量变化幅度在0.69%~3.81%之间。

    The ability of citric acid degradation for the 4 yeast had no significant difference ( P0.05 ) and the variation range of total organic acid content in finished wines was between 8.1 % and 12.8 % . 5 .

  2. 甜石榴皮和酸石榴皮中天然黄色素的提取及其稳定性比较分析

    Extraction and Stability of Natural Yellow Pigments from Acid and Sweet Pomegranate Rinds

  3. 建水酸石榴产地土壤中几种重金属含量的测定

    Determination of Several Kinds of Heavy Metals in Soil of Jianshui Acid Megranate Producing Area