柑橘酒,orange wine,在线英语词典,英文翻译,专业英语

1) orange wine

柑橘酒

2) Honey-orange Wine

蜂蜜柑橘酒

Study on the Clarification Technique of Honey-orange Wine;

蜂蜜柑橘酒澄清技术的研究

Study on the Fermentation Technique of Honey-orange Wine;

蜂蜜柑橘酒发酵技术的研究

3) orange

柑橘

Non-Destructive Testing for Quality Parameters in Orange by NIR;

柑橘品质的近红外光谱无损检测

Electronic nose monitoring the oranges stored for different times;

不同储藏时间柑橘电子鼻检测研究

Rapid of detection prochloraz and its degradation products in orange by gas chromatography;

柑橘上施保克及其降解产物的GC快速检测

4) citrus

柑橘

The biological characteristics of pectinesterase in citrus;

柑橘皮中果胶酯酶的生物学特性研究

Study on residue dynamics of famoxadone in citrus;

噁唑菌酮在柑橘上的残留动态研究

Researching of characters of citrus accumulation heavy metal to soil in the Three Gorges Reservoir Region;

三峡库区柑橘对土壤重金属吸收富集特征研究

5) citrus fruit

柑橘

Partial least square (PLS) investigation on sugar content, valid acidity and sugar-acid ratio of citrus fruit based on digital image processing;

基于数字图像处理的柑橘糖度、酸度和糖酸比PLS研究

Determination of sugar content of citrus fruit based on computer vision;

基于计算机视觉的柑橘糖度检测

The main material in this drink is citrus fruit that is rich in carotenoids.

本研究以富含类胡萝卜素的柑橘为基料,配以传统的明目佳品——决明子,引入微胶囊化叶黄素,并以蔗糖、柠檬酸、CMC-Na、黄原胶等为辅料,制成新型健视饮料。

6) oranges

柑橘

The strategy analysis and development method of Yongzhou oranges industial clusters;

永州柑橘产业集群战略分析与发展路径

Using the egg protein as a standard protein and WHO/FAO reference model of essential amino acid (EAA) as an appraisal criterion ,the nutritional value of the flesh of fruit proteins in the nine oranges were evaluated by fuzzy pattern recognition and ratio coefficient of amino acid(AA).

应用模糊识别法和氨基酸比值系数法,分别以鸡蛋蛋白质为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对9种柑橘果肉(鲜品)蛋白质营养价值进行了全面评价。

参考词条

柑橘皮渣柑橘工业柑橘萜油柑橘果汁柑橘加工柑橘园柑橘落果柑橘果醋柑橘（橙）柑橘废料柑橘分级柑橘黄酮诉审关系橙黄色

补充资料：柑橘萝卜饮

材料:柑橘150克, 萝卜200克, 柠檬半个, 蜂蜜适量;

做法:配料洗净放入榨汁机榨取原汁,调入蜂蜜即可;

功效:强化肝脏功能,消除酒精中的毒素,解除醉酒后的不适感.

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

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1) orange wine 柑橘酒 2) Honey-orange Wine 蜂蜜柑橘酒 1. Study on the Clarification Technique of Honey-orange Wine; 蜂蜜柑橘酒澄清技术的研究 2. Study on the Fermentation Technique of Honey-orange Wine; 蜂蜜柑橘酒发酵技术的研究 3) orange 柑橘 1. Non-Destructive Testing for Quality Parameters in Orange by NIR; 柑橘品质的近红外光谱无损检测 2. Electronic nose monitoring the oranges stored for different times; 不同储藏时间柑橘电子鼻检测研究 3. Rapid of detection prochloraz and its degradation products in orange by gas chromatography; 柑橘上施保克及其降解产物的GC快速检测 4) citrus 柑橘 1. The biological characteristics of pectinesterase in citrus; 柑橘皮中果胶酯酶的生物学特性研究 2. Study on residue dynamics of famoxadone in citrus; 噁唑菌酮在柑橘上的残留动态研究 3. Researching of characters of citrus accumulation heavy metal to soil in the Three Gorges Reservoir Region; 三峡库区柑橘对土壤重金属吸收富集特征研究 5) citrus fruit 柑橘 1. Partial least square (PLS) investigation on sugar content, valid acidity and sugar-acid ratio of citrus fruit based on digital image processing; 基于数字图像处理的柑橘糖度、酸度和糖酸比PLS研究 2. Determination of sugar content of citrus fruit based on computer vision; 基于计算机视觉的柑橘糖度检测 3. The main material in this drink is citrus fruit that is rich in carotenoids. 本研究以富含类胡萝卜素的柑橘为基料,配以传统的明目佳品——决明子,引入微胶囊化叶黄素,并以蔗糖、柠檬酸、CMC-Na、黄原胶等为辅料,制成新型健视饮料。 6) oranges 柑橘 1. The strategy analysis and development method of Yongzhou oranges industial clusters; 永州柑橘产业集群战略分析与发展路径 2. Using the egg protein as a standard protein and WHO/FAO reference model of essential amino acid (EAA) as an appraisal criterion ,the nutritional value of the flesh of fruit proteins in the nine oranges were evaluated by fuzzy pattern recognition and ratio coefficient of amino acid(AA). 应用模糊识别法和氨基酸比值系数法,分别以鸡蛋蛋白质为标准蛋白,以WHO/FAO氨基酸参考模式为评价标准,对9种柑橘果肉(鲜品)蛋白质营养价值进行了全面评价。参考词条柑橘皮渣柑橘工业柑橘萜油柑橘果汁柑橘加工柑橘园柑橘落果柑橘果醋柑橘（橙）柑橘废料柑橘分级柑橘黄酮诉审关系橙黄色补充资料：柑橘萝卜饮材料:柑橘150克, 萝卜200克, 柠檬半个, 蜂蜜适量; 做法:配料洗净放入榨汁机榨取原汁,调入蜂蜜即可; 功效:强化肝脏功能,消除酒精中的毒素,解除醉酒后的不适感. 说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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