1) chive oil
香葱油香精
1.
To apply the method of 3 factors and 6 levels in this paper for the study of the conditions of the preparation of chive oil β-cyclodextrin inclusion complexs.
应用三因素六水平的均匀设计方法,研究β-环糊精对香葱油香精的包合作用,利用研磨法,筛选出香葱油香精—β-环糊精包合物的较佳制备条件。
2) fragrant scallion cake
油葱香酥
3) shallot
[英][ʃə'lɔt] [美][ʃə'lɑt]
香葱
1.
The pretreatment,quick-frozen,freeze-dry dehydration and rehydration of shallot are analyzed.
通过对香葱的预处理、速冻、冻干脱水及复水性研究,确定了相应的预处理工艺参数及冻干工艺参数。
2.
The pretreatment, quick-frozen, freeze-dry dehydration and rehydration of spinach and shallot are analyzed.
通过对菠菜和香葱的预处理、速冻、冻干脱水及复水性研究,确定了相应的预处理工艺、共晶点和冻干工艺。
4) flavoring vanilla oil essence
香草油香精
5) essence(banana oil)
香蕉油香精
1.
The Arab plastic,oxidized starch and gelatin were used as shell-material and essence(banana oil) were used as core-material.
采用阿拉伯胶、氧化淀粉和明胶为壁材,香蕉油香精为芯材,主要研究了复相凝聚法制备香精微胶囊的工艺过程和方法;并通过响应面分析,确定了微胶囊化的最佳工艺条件,即壁材溶液浓度为2%,pH值为4。
6) Clove essential oil
丁香精油
1.
Study on the anti-oxidation and bacterioslasis of Clove essential oil;
丁香精油抑菌及抗氧化作用研究
2.
The minimum inhibition concentrations (MICs) of single clove essential oil,single cinnamon essential oil and their comination were determined by the same ratio dilution method respectively,and their combined antiseptic effects were evalu-ated by fractional inhibitory concentration (FIC).
采用等比稀释的方法,分别测定丁香精油和肉桂精油单独使用及联合使用时的最低抑菌浓度(MIC),利用FIC值对两者联合使用后的抑菌效果进行评价。
补充资料：葱油
用料为生油、葱末、盐、味精。葱末入油后炸香，即成葱油，再同调料拌匀，为白色咸香味。用以拌食禽、蔬、肉类原料，如：葱油鸡、葱油萝卜丝等。
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