1) walnut soy sauce
核桃酱油
2) Juglandis sauce
核桃酱
1.
Analysis of fatty acids in Juglandis sauce by GC/MS;
核桃酱中脂肪酸成分的GC/MS分析
3) Diced chicken with walnuts in soya sauce
酱爆核桃鸡丁
4) Walnut oil
核桃油
1.
Influences of the extracting methods on some physico-chemical properties of walnut oil;
提取方法对核桃油脂理化性质的影响
2.
Effects of enzyme on aqueous enzymatic extraction of walnut oil;
酶的选择对水酶法提取核桃油的影响
3.
Aqueous enzymatic extraction of walnut oil:enzymatic hydrolysis and centrifugation;
水酶法提取核桃油工艺研究——酶解和离心参数确定
5) small walnut oil
小核桃油
1.
This article according to the need of market, studied pressing and aqueous processes for edible oil extraction in which small walnut oil and protein were simultaneous utilized, and carried on analysis to relevant physicochemical index and valid components of oil.
根据市场的需求,研究了小核桃油和蛋白全利用的无壳压榨法和水剂法两种取油工艺,并对油脂的有关理化指标及有效成分进行了分析。
6) Walnut oil
核桃仁油
1.
In this paper, better solvent for ultrasonic extraction (UE) of walnut oil, was chosen first.
核桃仁油富含多种不饱和脂肪酸,广泛应用于食品、医药等领域。
补充资料：滚核桃
1.旧时一种杂戏名。
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