Thinking of the inherent characteristic of the wolf berry wine, the clarifying efficiency of three kinds of methods to the wolf berry wine, such as pectinase, gelatin and chitosan were studied.
针对枸杞酒本身的特有成分，研究了果胶酶酶解、果胶酶与明胶复合处理、壳聚糖澄清三种方法对发酵型枸杞红酒的澄清效果。
Cuttage propagation of Chinese wolf-berry(Lycium chinense) was studied.
以细叶枸杞为试材，研究了枸杞的扦插繁殖。
Cuttage propagation of Chinese wolf-berry(Lycium chinense) was studied.
以细叶枸杞为试材，研究了枸杞的扦插繁殖。
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