Morphologically, after exposure to rosa roxburghii tratt juice, the number of scarlet red -positive macrophages decreased significantly. 形态学观察显示，经刺梨汁处理的巨噬细胞猩红阳性染色显著减少。
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation. 摘要以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
