1) orange juice
柑橘汁
1.
Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production(acid content adjustment and as raw materials).
利用柑橘汁和梨汁混合发酵酿制果酒,柑橘汁起到调酸和原料的双重作用。
2.
Determination of saccharides in orange juice was studied by high performance liquid chromatography.
研究了柑橘汁中糖组成的高效液相色谱测定方法。
3.
The technology of the clarification of orange juice without pretreatment by using pectinase was studied.
直接用果胶酶对柑橘汁的澄清进行了单因素实验及正交实验。
2) citrus juice
柑橘汁
1.
Bitterness in citrus juice is primarily due to the presence of both limonin and naringin,and determination of them is a standard in controlling the quality of juice.
柑橘汁的苦味主要是由于柚皮苷和柠檬苦素的存在所致,其含量的测定可用于控制柑橘类果汁的质量。
2.
Encompassing the central task of characteristic aroma component of citrus juice andits variation during processing, aroma components were systematically analyzed byintegrated using Gas-Chromatogram and Mass-Spectrum (GC-MS) in this paper.
本文研究了加工关键单元操作对柑橘汁理化指标及香气成分变化的影响。
3.
This paper introduces the species,properties, influential factors of pigments inducing to the citrus juice color.
柑橘汁的颜色是评价其质量最直观最重要的指标之一。
3) Citrus juice
柑橘果汁
1.
To investigate the amount of metal element in the citrus juices flame atomic absorption spectrophotometry (FAAS).
采用V(浓硝酸)+V(高氯酸)=4+1湿法消解柑橘果汁样品,应用火焰原子吸收法测定了15种柑橘果汁中7种金属元素K、Mg、Ca、Fe、Cu、Mn、Zn的含量。
4) squeeze an orange.
榨柑橘汁
5) mandarin orange in syrup
蜜汁柑橘
6) citrus juice
柑橘类果汁
1.
Advances in debittering technologies for citrus juices;
柑橘类果汁脱苦的研究进展
2.
Progress in research on cloud stabilization of citrus juices;
柑橘类果汁混浊稳定化研究进展
3.
Effect of naringinase on debittering of citrus juice;
柚皮苷酶对柑橘类果汁脱苦效果的研究
补充资料：柑橘卷心菜汁
柑橘卷心菜汁
柑橘卷心菜汁：柑橘1个，要剥去外面的硬皮。1/4个中等大小的卷心菜，最后加上1根香菜。如果你的抵抗力比较差，那它就比较适合你了。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。