1) preserved fruit
果脯
1.
Screening the processing of low-sugar preserved fruit of seed used watermelon peel
低糖籽瓜皮果脯加工工艺条件的筛选
2.
Object:To establish a RP-HPLC method for the determination of liquiritin and glycyrrhizic acid in preserved fruit.
目的:建立用RP-HPLC法同时测定果脯中甘草苷和甘草酸含量的方法。
2) candied fruit
果脯
1.
This paper introduces how to produce candied fruit of wild Rossa roxburghhi Tratt with wild Rossa roxburghhi Tratt and cane sugar as main materials.
介绍了以野生刺梨和蔗糖为主要原料生产刺梨果脯的方法,并对野生刺梨的营 养价值、质量指标及加工过程中应注意的问题进行了讨论,为充分利用山区的野生植物资源,发展山区经济找到一条可行之策。
3) preserves
[英][pri'zə:v] [美][prɪ'zɝv]
果脯
1.
Development of low-sugar pepino preserves and jam;
低糖人参果果脯、果酱的研制
2.
Appling texture soybean protein as resources manufactures bionic preserves, which is a new way to develop anduse vegetable protein.
利用组织化大豆蛋白为原料研制仿生果脯,为植物蛋白产品的开发和利用探索一条新方法。
3.
In this paper,methods to make preserves of radish through lactic acid fermentation were introduced.
介绍了以萝卜为原料,经乳酸发酵后再制成果脯的方法。
4) candied mango
芒果果脯
5) candied apple
苹果果脯
6) candied fruit peel
果皮果脯
补充资料：果脯
用桃、杏、梨、枣等水果加糖或蜜制成的食品的统称。
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