酸石榴
- 网络sour pomegranate;Punica granatum;pomegranate fruit
酸石榴-
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 .
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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
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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