1) apple cider vinegar
苹果酒醋
1.
Processing technology of apple cider vinegar drink;
苹果酒醋饮料的生产工艺
2) apple vinegar
苹果醋
1.
Principle of design and technology of compound worry-relieving drink made from apple vinegar and Chinese medicinal herbs;
苹果醋、中草药复合解忧饮料的设计原理及工艺
2.
Development of Cactus and Apple Vinegar Drink;
仙人掌苹果醋饮料的研制
3) apple cider vinegar
苹果醋
1.
Study on the brewing process of apple cider vinegar of apple pulp;
果肉型苹果醋酿造工艺的研究
2.
Study on application of enzyme in clarification of apple cider vinegar;
酶在苹果醋澄清中的应用研究
4) apple wine
苹果酒
1.
Study on the apple wine ferments and the varieties of biology characteristics;
苹果酒发酵及其生物学特性变化研究
2.
Within plenty of systemic experiment just like the ability of fermentation test and the characteristic of fermentation test, F2 was screened as the best strain used in apple wine fermentation.
以实验室保藏的酵母J1,J2,M1,M2,F1,F2为出发菌株,通过测各菌株对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统实验,选出F2为最佳苹果酒酿酒酵母,其对苹果汁的发酵能力强、发酵特性好,发酵所得苹果酒品质优,且酒体澄清透明、色泽橙红,具有苹果酒的典型风味,适用于果酒生产。
5) Cider
[英]['saɪdə(r)] [美]['saɪdɚ]
苹果酒
1.
Study on stress resistance and ferment ability of cider yeast fusant W1;
苹果酒酵母融合子W1的抗逆性及发酵性能的研究
2.
Modeling of aroma quality evaluation of cider based on principal component analysis;
基于主成分分析法的苹果酒香气质量评价模型的构建
3.
Analysis of aromatic components in cider by gas chromatography-mass spectrometry;
气相色谱-质谱联用法分析苹果酒香气成分的研究
6) apple cider
苹果酒
1.
The in vitro research for the inhibition of free radicals by apple ciders;
苹果酒抑制自由基的研究
2.
Study on brewing technology of functional apple cider;
功能性苹果酒酿造工艺研究
3.
Fingerprints of 14 apple cider samples from different manufacturers were studied(using) high performance liquid chromatography(HPLC) with an electrochemical detector(ECD).
采用反相高效液相色谱-电化学检测法研究了14种苹果酒样品的指纹图谱。
补充资料：苹果黑醋
苹果黑醋
材料：苹果一颗，黑醋15ml，开水200ml
做法：将苹果用水洗净后去核切片，和开水一起放入果汁机中*成汁，*如杯子中再加入黑醋混合搅拌。
功效：苹果中的果胶能吸收肠道内的多余水分，可刺激肠道蠕动，有助于改善排便作用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。