?bayberry

bayberry發(fā)音

英：['be??ber?]　　美：['be??ber?]

英：　　美：

bayberry中文意思翻譯

n. 蠟楊梅, 月桂樹(shù)的果實(shí)

bayberry常見(jiàn)例句

1 、Observation on the inflorescence characteristics and pollen of bayberry male plant grown in different regions of baberry by Scanning Electron Microscope (SEM)───不同分布地楊梅雄株花序特性及花粉掃描電鏡觀(guān)察

2 、bayberry (Myrica rubra Sieb. et Zucc.)───楊梅

3 、Therefore, bayberry juice may be one of the most competitive products in the market.───因此，楊梅汁可能成為市場(chǎng)上眾多具競爭力的產(chǎn)品之一。

4 、Effects of Gibberellin_3 on Leaf Lignin levels,Related Enzymes and Flower Formation in Bayberry───GA_3對楊梅葉片木質(zhì)素水平及其相關(guān)酶活性和成花的影響

5 、Bayberry Polyphenol───楊梅多酚

6 、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

7 、tiratable acid content in Wuzi bayberry was 0.92%, which was slightly lower than that in Dongkui bayberry.───總酸為0.92%,比東魁略低;

8 、Effects of Borax on the development of white bayberry───施用硼肥對白糖楊梅生長(cháng)發(fā)育的影響

9 、Preliminary study on the fertilizer requirements in bearing Chinese bayberry (Myrica rubra var. Muye):───成齡木葉楊梅樹(shù)需肥量的初步研究

10 、This paper reported the technological process of producing cloudy red bayberry juice,introduced the main equipments,raw material and control parameter of production.───以楊梅為主要原料,并復配胡蘿卜、番茄,榨汁后對果蔬汁進(jìn)行預處理,再添加多種乳酸菌進(jìn)行發(fā)酵。

11 、Effect of 1-MCP on Postharvest Physiology and Quality of Chinese Bayberry Fruit───1-MCP對楊梅果實(shí)采后生理和品質(zhì)的影響

12 、bayberry; a deciduous,eastern North American shrub (Myrica pensylvanica) having aromatic foliage and small,globose fruits with a waxy covering used for making fragrant candles───賓州楊梅；北美洲東部的一種落葉性灌木（賓州楊梅楊梅屬），具有芳香的葉子，其球狀果實(shí)外的蠟層可用來(lái)做香燭

13 、Effects of Vibrational Stress on Postharvest Senescence Physiolgy of Chinese Bayberry Fruit───振動(dòng)脅迫對楊梅果實(shí)采后衰老生理的影響

14 、Protective Effect of Bayberry Polyphenol on Platelet Damages in Mice and Rats───楊梅多酚對大、小鼠血小板損傷的保護作用

15 、The analysis on mineral nutrient absorption of Chinese bayberry ( Myrica rubra )Dongkui in whole year:───東魁楊梅對主要礦質(zhì)養分的年間吸收量

16 、Bayberry yellows virus───揚梅黃化病毒

17 、Respirational Reaction and Cell Membrane Permeability Changes in Red Bayberry (Myrica rubra) Fruit under Vibrational Stress───振動(dòng)脅迫下楊梅果實(shí)的呼吸強度與質(zhì)膜差別透性變化(簡(jiǎn)報)

18 、Keywords visible/near infrared spectra;partial least squares（PLS）;bayberry juice;acidity;artificial neural network（ANN）;───關(guān)鍵詞可見(jiàn)/近紅外光譜;偏最小二乘;楊梅汁;酸度;人工神經(jīng)網(wǎng)絡(luò );

19 、Can red bayberry do medicine bring? What effect is there?───楊梅可以做藥引嗎？有什么功效？

20 、Study on fermented Wine of Red Bayberry───發(fā)酵型楊梅酒的研制

21 、Fast Discrimination of Varieties of Bayberry Juice Based on Spectroscopy Technology───基于光譜技術(shù)的楊梅汁品種快速鑒別方法的研究

22 、Survey of Bayberry and Cathay hickory disease in Zhejiang province during recent years revealed these five new diseases.───楊梅、山核桃是浙江省的主要特產(chǎn)果樹(shù)之一.

23 、The improved direct titrimetric method of the total sugar (Chinese standard method GB/T15038-1994) in red bayberry (Myrica rubra) dry wine was investigated.───探討了改進(jìn)GB/T15038-1994標準中直接滴定法測定楊梅果酒生產(chǎn)中總糖的方法。

24 、Study on red bayberry(myrica rubra) wine making using immobilized cells fermentation───固定化細胞釀造楊梅果酒的研究

25 、The red bayberry juice with hig h acid content is fit for brewing semi-dry red wine.───含酸量較高的楊梅原汁比較適合釀造半干紅型的楊梅果酒。

26 、Keywords Bayberry （Myrica rubra Bieb.et Zucc）, flower bud physiological differentiation, flower bud initiation, nucleic acid, phytohormone, calmodulins, enzyme, carbohydrate, lignin;───楊梅;花芽孕育;花芽發(fā)端;植物激素;核酸;鈣調素;膠體金;水解酶;木質(zhì)素;

27 、With the density of 330~400 tree/hm2, Chinese bayberry forest has a few products in the 4th year.───楊梅在常規栽培模式下,栽植密度為 330 ~ 400 株/hm2,第 4 年開(kāi)始少量投入產(chǎn)出,第 8 年開(kāi)始獲取純利潤,第 13 年產(chǎn)值達 8.0 萬(wàn)元/hm2;

28 、On plant technical of red bayberry───楊梅優(yōu)良新品種配套栽培技術(shù)

29 、Abstract: Studies were carried out with 3 bayberry cuhivars （Myrica rubra Sieb. et Zucc.） ： Dongkui, Biqizhong and Shuimei.───文章摘要: 以東魁、荸薺種、水梅為試材，研究了楊梅果實(shí)發(fā)育與糖積累及其關(guān)系。

30 、So the ICF model is more available for red bayberry dry wine making.───因此，這種固定化發(fā)酵方式更適用于楊梅干紅果酒的生產(chǎn)。

31 、Keywords Immobilized cells;Fermentation;Red bayberry （myrica rubra）;Wine;───固定化細胞;發(fā)酵;楊梅;果酒;

32 、Visible and near-infrared reflectance spectroscopy(NIRS) was applied in the discrimination of bayberry juice varieties.───為了實(shí)現楊梅汁品種的快速無(wú)損鑒別,提出了一種用可見(jiàn)和近紅外光譜技術(shù)快速鑒別楊梅汁品種的新方法。

33 、英文摘要 ： The red bayberry juice is suitable for winemaking into red dry wine.Traditional fermentation of the wine using free yeast cells fermentation model is more shortage.───摘要 ： 楊梅果汁可以用來(lái)發(fā)酵成楊梅干紅果酒，傳統的游離發(fā)酵楊梅果酒的方式存在著(zhù)許多不足。

34 、The fruit mass is 23.49 g on average, containing a total sugar of 83.6 mg/g, SSC of 13.26% and anthocyanin of 50.15 mg/100 g, significantly higher than those of Dongkui bayberry cultivar;───總糖、可溶性固形物和花色苷含量分別為83.6mg/g、13.26%、0.50mg/g,顯著(zhù)高于東魁楊梅;

35 、Cixi City enjoys the name of “Town of Red Bayberry in China”, “Town of Huanghua Pear in China” as well as a famous “Town of Vegetables” in Zhejiang Province.───慈溪是“中國楊梅之鄉和中國黃花梨之鄉”，也是浙江省著(zhù)名的“蔬菜之鄉”。

36 、Vinosity Optimization for Red Bayberry (Myrica rubra) Dry Wine───楊梅干紅酒的酒質(zhì)優(yōu)化

37 、Keywords immobilized cells fermentation;red bayberry （Myrica rubra） dry wine;vinosity optimization;───固定化細胞發(fā)酵;楊梅干紅;酒質(zhì);

38 、Studies on the selection index of red bayberry for high quality liqueur making───優(yōu)質(zhì)釀酒楊梅選種指標體系的研究

39 、Effect of Soil Applied MET (Multi-Effects Triazole) on Growth Fruiting and Some Physiological Parameters in Chinese Bayberry (Myrica rubra):───土施多效唑協(xié)調楊梅生長(cháng)與結果關(guān)系的探討

40 、This paper reported the technological process of producing cloudy red bayberry juice, introduced the main equipments, raw material and control parameter of production.───摘要報道濁汁型楊梅飲料的生產(chǎn)工藝流程，介紹生產(chǎn)中的主要設備、原料和具體的生產(chǎn)控制參數。

41 、Keywords mulriple yeasts;red bayberry;semi-dry red wine;───關(guān)鍵詞復合酵母菌;楊梅;半干紅果酒;

42 、Keywords immobilized yeast;bayberry wine;fermentation feature;───固定化酵母細胞;楊梅酒;發(fā)酵特性;

43 、Keywords red bayberry juice;colorimeter and color difference meter;color difference value;───關(guān)鍵詞楊梅汁;色差計;色差值;

44 、Using Hg2+ and Pb2+ as examples, the adsorption capacity of immobilized bayberry tannin membrane to heavy metal ions was investigated.───以Hg2+和Pb2+為對象,對固化楊梅單寧膜吸附性能進(jìn)行研究。

45 、At 303K, when the initial concentration of UO22+ was 298.94mg/L, the equilibrium adsorption capacity of the immobilized bayberry tannin membrane was 61.14mg(UO22+)/g.───在303K及UO22+的初始濃度為298.94 mg/L時(shí),膜材料的平衡吸附量為61.14(UO22+)mg/g。

46 、red bayberry var. Wandao───晚稻楊梅

47 、Wuzi bayberry───烏紫楊梅

48 、Evaluation on Effect of Different Cultivation Patterns of Chinese Bayberry───楊梅不同栽培模式效益評價(jià)

49 、The dynamics of dry and fresh weight, sugar, titratable acid, and anthocyanin contents were examined in developing bayberry fruits (Myrica rubra Sieb et Zuca. cvs.Wuzi and Dongkui).───摘要以烏紫楊梅和東魁楊梅品種為試材，測定了楊梅果實(shí)發(fā)育進(jìn)程中干鮮重、糖、可滴定酸和花色普含量的變化動(dòng)態(tài)。

50 、Study on Heat Treatment and Cold Storage of Dongkui Red Bayberry───東魁楊梅熱處理-冷藏研究

51 、Study of Preservative Treatmemt on the Storage of Red Bayberry───保鮮劑對楊梅果實(shí)耐藏性的影響研究

52 、Low alcohol red bayberry wine made from red bayberry fermentation wine and its juice was studied in this paper.───楊梅發(fā)酵酒和楊梅清果汁經(jīng)復配制成低度楊梅果酒。

53 、Bayberry bark and Oak galls are two of the most powerful astringent herbs known They stop bleeding gums, reduce inflammation and bind and tighten tissue.───月桂果與白英國櫟是最強的收斂劑，能止血、減輕發(fā)炎和收緊組織。

54 、Biological characteristics and RAPD identification of a new high quality and large fruit bayberry line Wuzi───優(yōu)質(zhì)大果楊梅新品系烏紫楊梅的生物學(xué)特性及其RAPD鑒定

55 、Red bayberry dry wine;───楊梅干紅；

56 、A New Bayberry Variety'Wanqi Mimei'───優(yōu)質(zhì)晚熟楊梅新品種‘晚薺蜜梅’

57 、Biological Characteristics of the Pathogenic Fungus Causing Leaf Blight of Bayberry(Mlyrica rubra)───楊梅葉枯病菌(Phomopsis myricina)生物學(xué)特性研究

58 、Identification of the Pathogen of Bayberry (Myrica rubra) Leaf Blight and its Fungicides Sensitivity───楊梅葉枯病病原菌鑒定及藥劑篩選初報

59 、DEVELOPMENT OF LOW ALCOHOL RED BAYBERRY WINE───低度楊梅果酒的研制

60 、an aromatic liquid originally obtained by distilling the leaves of the bayberry tree with rum───一種用月桂樹(shù)的果實(shí)和酒調制成的芳香液體

61 、Study on effects of small controlled-atmosphere environment on keeping bayberry fruits fresh───微容氣調環(huán)境對楊梅的保鮮效果研究

62 、bayberry oil───月桂子油

63 、bayberry tannin───楊梅單寧

64 、At pH=6.0, the adsorption capacity of Cd(II) on immobilized bayberry tannin was 0.201mmol/g at 303K.───當pH為6.0時(shí),固化楊梅單寧在303K時(shí)對Cd~(2+)的吸附容量為0.201mmol/g。

65 、The harming degree of bayberry by Lepidosaphes cupressi borchsenins in various ecotypes───不同生態(tài)條件下柏牡蠣蚧對楊梅的危害程度

66 、It's estimated Red Bayberry and Bamboo Slanted Street will have to wait one or two years to be demolished.───估計楊梅竹斜街拆除要等一兩年。

67 、bayberry bark───[化] 蠟楊梅樹(shù)皮[醫] 蠟果楊梅樹(shù)皮

68 、Study on the Technology of Producing the Candied Red Bayberry by Heating-vacuum Osmosing Method───加熱-真空滲透法生產(chǎn)優(yōu)質(zhì)楊梅脯的工藝研究

69 、A test of on and off years regulation for various breeds of red bayberry───楊梅不同品種大小年結果調節試驗

70 、Mudong Red Bayberry───木洞楊梅

71 、an aromatic liquid originally obtained by distilling the leaves of the bayberry tree with rum.───一種用月桂樹(shù)的果實(shí)和酒調制成的芳香液體。

72 、The Effect of Messenger on the Development and Quality of Grape and Bayberry───Harpin_(Ea)蛋白制劑對葡萄、楊梅產(chǎn)量及品質(zhì)的影響

73 、Protective Effect of Bayberry Polyphenol on Blood Cell and Blood-making Tissue Injury Induced by Nuclear Radiation───楊梅多酚對核輻射損傷的血細胞與造血組織的保護作用

74 、Keywords red bayberry;fermentation;mixture;low alcohol fruit wine;───關(guān)鍵詞楊梅;發(fā)酵;復配;低度果酒;

75 、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(shí)采后呼吸速率、乙烯釋放速率和品質(zhì)的變化

76 、Speak getting old she all one's life, should sit, get off, enjoy and enjoy the happiness of leisure, but she wants to cut firewood at the mountain, pluck the red bayberry.───操老了一輩子的她，該坐下來(lái)享享清福了，但她還是要去山上去砍柴，摘楊梅。

77 、compoumd bayberry powder───[醫] 復方楊梅子散

78 、Keywords Bayberry Polyphenol;nuclear;radiation;blood;mouse;───楊梅多酚;核;輻射;血液;小鼠;

79 、Chinese bayberry extract───楊梅提取物

80 、METHOD FOR PREDICTING ACIDITY OF BAYBERRY JUICE BY USING VIS/NEAR INFRARED SPECTRA───可見(jiàn)/近紅外光譜預測楊梅汁酸度的方法研究

bayberry是巴寶莉嗎

不是，是Burberry，Burberry和巴寶莉是一樣的，只是翻譯不同而已。

前段時(shí)間， BURBERRY起訴中國時(shí)尚品牌BANEBERRY商標侵權。對比看這家侵權方“BANEBERRY”，品牌名在拼寫(xiě)上同樣以B字開(kāi)頭，后半部分詞組同樣是“BERRY”，唯一不同的是前字母后綴“ANE”不同，并且在圖形方面也選用，與博柏利公司相近似的騎士圖形。

上世紀90年代末期，時(shí)尚界吹起品牌新生的大趨勢，Burberry也開(kāi)始在大環(huán)境下尋求突破?，F任品牌CEO的Rose Marie Bravo女士在1997年加入Burberry，并先后請來(lái)Roberto Menichetti與Christopher Bailey擔任設計總監。

在擁抱前人哲學(xué)之余，透過(guò)獨有的設計思考，重新演繹Burberry的新動(dòng)力哲學(xué)；不僅如此，知名攝影師Mario Testino也為Burberry時(shí)尚**操刀，搭配超級名模Stella Tennant與Kate Moss，果然一舉獲得眾多好評，讓世人目光再度轉移至Burberry！

楊梅 英語(yǔ)

楊梅的英語(yǔ)：red bayberry。

楊梅，楊梅科楊梅屬的常綠喬木植物，樹(shù)冠整齊呈球形；枝脆易折；葉革質(zhì)，互生，呈披針形或長(cháng)倒卵形；雌雄異株或偶有同株；雌花序為柔荑花序，為鮮紅色的絲狀；果實(shí)是核果球形，外表面有乳頭狀突起；果色有紅、紫、白，粉紅等色； 花期4月；果期6-7月。

楊梅的藥用價(jià)值較高，李時(shí)珍在《本草綱目》記載“鹽藏食，祛痰止嘔噦、咽汁，利五臟下氣?！庇泻臀赶?、解暑止瀉的作用，但一次不宜多吃，容易上火。楊梅有“果中瑪瑙”的美譽(yù)，是中國南方的水果。

含有豐富的養分，除供鮮食之外，還可加工成果醬、罐頭等，是食品和釀造工業(yè)的重要原料。楊梅樹(shù)終年常綠，是園林綠化的優(yōu)勢樹(shù)種，并且樹(shù)根固氮能力強，是一種非常適合退耕還林的樹(shù)種，具有良好的生態(tài)效益。

學(xué)好英語(yǔ)的方法和技巧：

1、音標學(xué)習

音標是基礎，學(xué)英語(yǔ)首先要學(xué)習音標，學(xué)會(huì )音標后，才能掌握單詞的正確發(fā)音方法，贏(yíng)在起跑線(xiàn)上。不然不論詞匯量多么豐富，語(yǔ)法多么好，說(shuō)出來(lái)的英語(yǔ)別人聽(tīng)不懂也是白學(xué)。元音飽滿(mǎn)悅耳，輔音準確清晰在學(xué)好音標后，融合英語(yǔ)自然拼讀法，會(huì )如虎添冀。

2、單詞學(xué)習

首先掌握最簡(jiǎn)單最基本的單詞，即小學(xué)單詞，掌握了基本單詞后，再學(xué)后面的單詞就會(huì )容易很多，因為有了這800個(gè)基礎單詞鋪墊。起始階段可以用思維導圖音標法，單詞音標融合學(xué)習；小學(xué)高段到初高中階段可以用思維導圖記單詞法；高中和大學(xué)階段，可以用故事記單詞法。

3、背課文

晨讀晚誦背英語(yǔ)課文或美文，大聲朗讀出來(lái)。學(xué)英語(yǔ)最好的方法是背誦，這樣能培養語(yǔ)感，有些題目即使不知道原理也能憑語(yǔ)感做對。

4、多交流

學(xué)英語(yǔ)就要有英語(yǔ)環(huán)境，多和同學(xué)交流，多參加口語(yǔ)角或在線(xiàn)英語(yǔ)小組。學(xué)以致用，那樣不僅學(xué)起來(lái)有意思，還能讓學(xué)到的知識很有用處，所以課可以用英語(yǔ)和同學(xué)交流。