1) concentrated mandarin juice
浓缩柑橘汁
1.
A solid phase extraction-high performance liquid chromatographic(HPLC) method was developed for the simultaneous analysis of thiabendazole and carbendazim in concentrated mandarin juice.
建立了一种可同时测定浓缩柑橘汁中噻菌灵和多菌灵残留量的反相HPLC分析法。
2) sweet orange concentrated juice
蜜橘浓缩汁
3) orange juice concentrate
浓缩橘子汁
4) concentrated ponkan mandarin juice
芦柑浓缩汁
1.
Application of HACCP to concentrated ponkan mandarin juice production;
HACCP在芦柑浓缩汁生产中的应用
5) condensed orange juice
浓缩柑桔汁
6) 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。
补充资料：柑橘苷
分子式：
CAS号：
性质：见柚(皮)苷
CAS号：
性质：见柚(皮)苷
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