研究了在微波辅助下，以乙醇为萃取剂提取杨梅果肉中的黄酮类化合物的工艺条件。
杨梅素及杨梅叶粗提物对环境非靶标生物毒性低，较为安全。
以麦芽糖醇与蛋白糖复配代替传统的蔗糖，采用真空渗透方法研制无糖杨梅蜜饯。
橘、柚、柑、橙、荔枝、龙眼、林檎（又称花红）、枇杷、杨梅、橄榄。
所得的杨梅果酒色泽诱人、口感醇和、风味独特，且具有丰富的营养价值。
目的探讨4种溶剂杨梅果实提取物对14种致病菌的抑菌作用，并对其中活性成分的含量进行测定和比较。
人工神经网络方法在红曲杨梅果酒糖化工艺优化中的应用
人工神经网络方法在红曲杨梅果酒发酵工艺优化中的应用
方法利用常压浸提法制备杨梅果实的水、乙醇、乙酸乙酯和丙酮提取物；
1·The grade of our team was not that bad. And when the last tache of essay question finished, we won the ultimate prize—waxberry.
我们组的成绩还不错。到了最后一个问答题环节，我们还赢得了终极大奖——杨梅。
2·Sucrose was replaced with maltitol and aspartame, and sugar-free glazed waxberry is developed with the method of vacuuming penetration.
以麦芽糖醇和阿斯巴甜代替蔗糖，并且采用真空渗透法研制无糖蜜饯杨梅。
3·The brewing technology of monascus waxberry wine was studied.
研究了红曲杨梅果酒的酿制工艺。
4·We can put the waxberry into wines, which is one traditional way to keep healthy and not be sick.
我们可以把杨梅放入酒中，这是一种保持健康、避免生病的传统方式。
5·The clarified degree of waxberry wine and the dosage of chitosan were determined when the dry or sweet wine were stability, the changes of main compositions were also analyzed.
研究确定了杨梅干酒、甜酒酒体稳定时的澄清度和壳聚糖下胶量，并分析了果酒主要理化成分的变化。