1) almond-apricot vinegar
仁用杏果醋
1.
Study on antioxdative activity of almond-apricot vinegar;
仁用杏果醋的抗氧化性研究
2) P.armeniaca L.vinegar
仁用杏醋
1.
【Objective】 The paper studied the effects of P.
【目的】研究仁用杏醋的减肥降脂作用。
3) almond-apricot
仁用杏
1.
Effect of exogenous ABA on cold-resistant ability and related physiological indicators of almond-apricot during blossom period;
外源ABA对仁用杏花期抗寒力及相关生理*指标的影响
2.
Measurement of nutrient content in different depths of soil in almond-apricot orchards;
仁用杏园不同土层土壤养分含量的测定
3.
Problem and Advice of Almond-apricot Production in Baiyushan Mountainous Area of Northern Shaanxi;
陕北白于山区仁用杏生产中存在的问题及建议
4) apricot
[英]['eɪprɪkɔt] [美]['æprɪ'kɑt]
仁用杏
1.
Effects of low temperature stress on several cold resistance indexes of apricot;
低温胁迫对仁用杏几个抗寒生理指标的影响
2.
Climatic Risk Analysis and Division of Apricot Frost during Flowering Period in the North of Shaanxi Province;
陕北仁用杏的花期霜冻气候风险分析及区划
3.
Comparative Study on Cold Resistance of Apricot Varieties;
几个仁用杏品种抗寒性比较研究
5) kernel apricot
仁用杏
1.
Physlogical Determinatin of Cold Resistance of Kernel Apricot in Reproduction Organ Development;
仁用杏生殖器官发育过程中抗寒生理机理研究
2.
4 kinds of cold-resistant agent including Xinghuafangdongji ,ABA, Donghaibishi and Tianda-2116 were spurted to kernel apricot during the expanding-time.
在仁用杏花芽膨大期分别喷施ABA、‘杏花防冻剂’、‘冻害必施’和‘天达-2116’等4种抗寒剂,测定花蕾、花朵和幼果中电解质渗出率、SOD和POD活性以及可溶性糖、可溶性蛋白质和MDA含量,研究4种抗寒剂诱导仁用杏花期抗寒力的差异。
3.
The content and activity of polyphenoloxidase(PPO) and superoxide Dismutase(SOD) of various organs of the kernel apricot were analysed,the results showed that there was significant difference in the activity of PPO and SOD among different growth period.
对仁用杏树各器官在不同生育期的多酚氧化酶 ( PPO)和超氧化物歧化酶( SOD)的含量及活性进行了测定与分析。
6) Kernel-apricot
仁用杏
1.
Change Law of Main Protective Enzyme Activity in Kernel-apricot Leaves in Different Growth Stage;
仁用杏叶不同生育时期主要保护酶活性的变化规律
2.
Studies on Hardiness and Mechanism of Copper and Zinc Element to Kernel-apricot;
铜锌元素对仁用杏抗逆性及其机理的研究
3.
Study on Some Biological Characteristics and the Mechanism of Cold Resistance during Blossom of Kernel-apricot;
仁用杏花期生物学特性及抗寒机制研究
补充资料：无糖水果五仁月饼
皮料配方：
1、低筋粉 5000克
2、生油 1400克
3、麦芽糖醇液 3750克
4、碱水 75克
5、鲜鸡蛋黄 1000克
皮制作方法：
1、麦芽糖醇液、碱水先搅拌均匀；
2、生油加入1内搅拌均匀；
3、面粉过筛加入2内搅拌均匀、磁润；
4、面团醒30分钟后再使用。
馅料：
1、无糖水果五仁馅40000克
制作方法：
1、月饼皮、馅比重2：8。
2、饼皮按成扁圆片，包入馅，放入模内，用手按平压实，使月饼花纹清晰，再磕出模具，码入烤盘，表面刷水或喷水。
3、月饼烘烤分二次进行：(1)烤至表面微带黄色、出炉刷蛋黄液；(2)月饼烤至表面金黄色，不青墙、不塌腰。
4、炉温，上火220摄氏度，下火190摄氏度。
5、质量要求，外形花纹清晰、饱満，饼腰微凸，饼面不凹缩，没毛边、爆裂、漏馅等，皮馅紧贴。皮质松软、甜度适口，表皮汕润光亮，底部呈浅褐色。
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