1) Peach seed oil
桃仁油
1.
Fatty acids composition analysis of peach seed oil by GC-MS;
桃仁油中脂肪酸的GC-MS分析
2) 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。
3) almond oil
扁桃仁油
4) cherry kernel oil
樱桃仁油
1.
Physicochemical indexes and fatty acid composition of cherry kernel oil
樱桃仁油的理化性质及成分分析
5) fried walnut kernel
油炸核桃仁
6) kiwifruit seed oil
猕猴桃果仁油
1.
Kiwifruit seed oil has a protective effect against nonalcoholic fatty liver disease in mice
猕猴桃果仁油对小鼠非酒精性脂肪性肝病的作用
2.
Influences of the ultraviolet light,H2O2,KClO3 and ultrasound wave on the anti-oxidation stability of kiwifruit seed oil were investigated by adding chlorgenic acid.
在猕猴桃果仁油中添加绿原酸,考察了紫外光、H2O2、KClO3和超声波对果仁油稳定性的影响。
补充资料：酥炸桃仁
酥炸桃仁
去皮核桃仁(约l杯)150克，滚水1杯，挂花酱(可免)1茶匙，糖2／3杯，麦芽糖2汤匙。
制作：
①烧滚5杯水，将核桃仁投入煮1分钟捞出滤干。
②另在锅内煮一杯滚水放下糖、麦芽糖及盐，同煮3分钟，然后加入核桃仁再煮一滚，即全部倒在大碗中腌泡4小时左右(加入桂花酱可增香味)。
③用漏勺滤干核桃仁后，放进温油中用小火炸3分半钟(需不断的铲动)至金黄色时，捞出摊开在一张纸上吹凉即可(如用带皮核桃仁则需将糖之分量加倍浸泡，够甜为止)。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。