1) pomegranate juice
石榴汁
1.
Stability of anthocyanin in pomegranate juice and its degradation kinetics;
石榴汁花色苷热稳定性及其降解动力学研究
2.
Pasteurization of pomegranate juice using high-intensity pulsed electric fields;
高压脉冲电场对石榴汁杀菌的研究
3.
Study on preparation and stability of anthocyanidin from pomegranate juice;
石榴汁花青素的制备与稳定性研究
2) Pomegranate juice
石榴果汁
1.
The test on colour retaining of pomegranate juice was done.
研究了石榴果汁花青素在不同条件下的稳定性,并进行了石榴果汁的护色实验。
3) pulp of pomegranate
石榴籽汁
1.
The aromatic substances in fruit,pericarp,and pulp of pomegranate were extracted with headspace solid phase micro extraction and determined by GC/MS.
利用顶空固相微萃取法提取大青皮甜石榴整体果实、石榴皮和石榴籽汁的芳香物质,气相色谱-质谱联机定性定量分析,检测香气组分。
4) sour pomegranate juice
酸石榴汁
1.
It is important to select the wine yeast with high titratable acidity resistance and its characteristic of deacidification for the sour pomegranate juice fermentation.
本文从酸、甜石榴汁成分差异,不同酵母在酸石榴汁中发酵特性,SO2对酿酒酵母代谢有机酸的影响,酿酒酵母对柠檬酸的耐性四方面进行了研究,对了解酵母的耐酸性能、解决高酸石榴及其它高酸水果的加工具有重要意义。
5) grenadine red
石榴汁红
6) pomegranate juice, seeds
石榴汁、 子.
补充资料：安石榴(Punica glanatum)，石榴科
张启泰摄
[图]
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条