However, sour jujube havn't been developed and utilized yet because of lacking systematical evaluation.
但由于一直缺乏对酸枣种质资源特别是药用成分的系统评价,使得酸枣资源的开发利用效率较低。
参考来源 - 酸枣种质资源的评价及选优·2,447,543篇论文数据，部分数据来源于NoteExpress
The production techniques of high-quality wild sour jujube fruit wine with wild sour jujube as raw materials were investigated.
探讨以野生酸枣为原料开发研制高品质野生酸枣发酵酒的酿造工艺。
The extraction conditions, yeast addition level, clarifying conditions of wild sour jujube fermenting wine were studied by single factor test and orthogonal test.
通过单因素和正交试验对野生酸枣发酵酒的浸汁条件、酵母添加量、澄清条件等进行研究。
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