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1·The results showed that there were citric acid, oxalic acid, malic acid, lactic acid, ascorbic acid etc in wampee fruits, the main organic acids were citric acid and oxalic acid.

结果表明：黄皮果实有机酸有柠檬酸、草酸、苹果酸、乳酸、抗坏血酸等，其中以柠檬酸、草酸为主。

2·The fresh and elegant aroma of wampee and mellow of rice wine were improved and the use rate of wampee was increased by blending the wampee brandy from fruit residues to the wampee rice wine.

研究了不同比例黄皮与糯米混合发酵黄皮糯米酒的工艺及风味改善方法。

黄皮

1·The results showed that there were citric acid, oxalic acid, malic acid, lactic acid, ascorbic acid etc in wampee fruits, the main organic acids were citric acid and oxalic acid.

结果表明：黄皮果实有机酸有柠檬酸、草酸、苹果酸、乳酸、抗坏血酸等，其中以柠檬酸、草酸为主。

2·The result showed that proper N-P-K ratio fertilizer improved seedless wampee's yield significantly;

结果表明：适宜氮磷钾配比可以显著的提高无核黄皮的产量；