1) peach juices
水蜜桃汁
1.
Clarification of medicinal stone maifanshi-chitosan for peach juices;
壳聚糖-麦饭石对水蜜桃汁的澄清作用
2) peach squash
水蜜桃果汁
1.
In order to ensure food safety of peach squash, HACCP was applied in the production of peach squash.
利用HACCP原理,对水蜜桃果汁加工全过程中可能出现的各种危害进行分析,确立关键控制点(CCP),制定相应的纠偏措施,确保水蜜桃果汁加工中的安全性。
3) peach juice
蜜桃汁
4) Honey peach
水蜜桃
1.
Effect of three-stage hypobaric storage on keeping fresh of honey peach under(25±1)℃;
(25±1)℃下三阶段减压贮藏对水蜜桃保鲜效果的影响
2.
Analysis of honey peach germplasm based on RAPD markers;
水蜜桃种质资源的RAPD分析
3.
Research and application on flesh-keeping technology of honey peach
水蜜桃保鲜技术的研究与应用
5) juicy peach
水蜜桃
1.
Research progress on softening mechanism of juicy peach and preservatives
水蜜桃软化机理及其保鲜剂研究进展
2.
Measured by puncture and TPA,the changes of juicy peaches' texture parameters were observed under 8 ℃ and 0 ℃ as storage temperature.
将水蜜桃贮藏于8℃与0℃两种不同的温度下,通过果肉的穿刺试验与模拟测试TPA试验相结合,监控各质地参数的变化,试验表明:两种方法下各参数都随着贮藏时间的延长呈下降趋势;两种方法所得到的各参数之间相关性很高,从而寻求用一种质地分析方法所得的参数,间接推知另一种质地参数的变化,也为贮藏期间水蜜桃的品质变化提供质地评价参数。
3.
It is showed that the absorbancy index at 450nm and the transmittancy at 680nm can be the guide line of fermented juicy peach wine.
主要研究比较三种澄清剂:明胶,皂土和壳聚糖在水蜜桃发酵酒中的澄清效果。
6) Peach
[英][pi:tʃ] [美][pitʃ]
水蜜桃
1.
Dynamic relaxation property and modelling for peach;
水蜜桃动态松弛特性与模型表征
2.
Effects of Different Temperatures on Postharvest Physiology and Shelf Quality in China Southern Peaches;
温度对南方水蜜桃贮藏生理及货架期品质的影响
3.
Effects of Hot Treatment and Storage Temperature on Physiological and Biochemical Changes in Peach Fruits;
热激处理及贮藏温度对水蜜桃果实生理生化变化的影响
补充资料：月水汁
月水汁 月水汁 出《本草集要》。即月经之血。
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