1) apple pulp
苹果浆
1.
New process of apple vinegar making in terms of apple pulp preparation,alcoholic and acetic fermentation was explored,moreover,the process technology and main operation points of apple vinegar were analyzed.
探索了以鲜苹果为原料加工制成苹果浆,再经酒精发酵和醋酸发酵酿制苹果醋的新工艺,并分析了苹果醋的加工工艺和操作要点。
2.
The thesis searched the new process of apple cider vinegar,which is brewed with apple pulp by using fresh apple as raw material,and through alcohol fermentation and acetic fermentation.
探索了以鲜苹果为原料加工制成苹果浆,经过酒精发酵和醋酸发酵酿制苹果醋的新工艺,分析了苹果醋的加工工艺和操作要点。
2) apple syrup
苹果糖浆
3) apple
[英]['æpəl] [美]['æpəl]
苹果
1.
Study on compound juice of aloe and apple;
芦荟苹果复合果汁的研究
2.
Development of compound juice drink of mungbean sprout and apple;
绿豆芽苹果复合果汁的研制
3.
Study of organohalogens in yogurt and apple by neutron activation analysis and related techniques;
中子活化法表征酸奶与苹果中有机卤化物(英文)
4) apples
[英]['æpl] [美]['æpḷ]
苹果
1.
Near Infrared Determination of Sugar Content in Apples Based on Multi- resolution Decomposition and Interval Partial Least Square (iPLS) Method;
苹果糖度近红外光谱小波去噪和iPLS建模
2.
Comparison of texture properties of post-harvested apples using texture profile analysis;
质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测
3.
Study on determination of multi-residue in apples by gas chromatography-mass spectrometry;
气相色谱-质谱法测定苹果中多种农药残留
5) Malus
['meiləs]
苹果
1.
Cloning and sequence analysis of cDNA segment encoding dehydroascorbate reductase from malus;
苹果脱氢抗坏血酸还原酶(DHAR)基因cDNA片段的克隆及序列分析
2.
A Study on Relationship Between Air Temperature and Early Blooming Time of Malus;
苹果初花期与温度的关系研究
3.
Effects of Water Stress on Ultrastruture of Malus Leaves;
水分胁迫对苹果属植物叶片超微结构的影响
6) Apple tree
苹果
1.
Effects and the mechanism of root inserted iron fertilizer on iron deficiency chlorosis in apple trees;
铁肥根系输液矫正苹果缺铁失绿症效果及其机理
2.
Effect of excessive copper on growth and metabolism of apple trees;
过量铜对苹果树生长及代谢的影响
3.
Study on the Pathogenic Fungi of Ring Rot andTrunk Rot of Apple tree;
苹果轮纹病菌与干腐病菌的研究
补充资料：苹果浆渣纤维素面包
小麦粉（强力粉）180g、苹果浆渣（干品）9g、干酵母3g、食盐3g、砂糖10g、起酥油8g、水130ml。按以上配方，用直捏法加工主食面包，加工时先在小麦粉中加水、食盐、起酥油、酵母、砂糖，调制面团。待面团显示出弹性和柔软性后，再添加苹果浆渣和5-10ml水，然后用普通方法发酵，以200℃温度下烘焙20min 。制出的面包含4.3%的苹果浆渣，有法式风味。（注：苹果浆渣是将榨取苹果汁后的残渣清洗后，脱水干燥而成。）
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