1) melon seeds
瓜籽
1.
The melon seeds sample was digested in mixed acid of HClO_4-HNO_3 (1+3) under low temperature.
在低温下用高氯酸-硝酸混合酸(1+3)消解样品,再用乳化剂OP溶解消解过程中产生的油脂而配制成均匀、透明的样品溶液,建立了非完全消化-火焰原子吸收光谱法快速测定瓜籽中的铁、锰、锌的分析方法。
2) pumpkin seed oil
南瓜籽油
1.
Research of cold pressing of pumpkin seed oil;
南瓜籽油的冷榨制取研究
2.
The research development on pumpkin seed oil is reviewed from the following aspects:present production state,chemical composition,physical/chemical characteristic and nutritional/medical values.
综述了南瓜籽油的生产现状、化学组成、理化特征及营养药用价值。
3) seed oil from Trichosanthes kirilowii
吊瓜籽油
4) pumpkin seed
南瓜籽
1.
Analysis and contrast of chemical components in roasted and raw pumpkin seeds;
南瓜籽烘烤前后化学成分的分析
2.
Research of cold pressing of pumpkin seed oil;
南瓜籽油的冷榨制取研究
5) bitter melon seeds
苦瓜籽
1.
Isolation and characterization of the antifungal protein from bitter melon seeds;
苦瓜籽中抗真菌蛋白MAP13的分离纯化与表征
2.
Purification and characterization of a novel antifungal peptide from bitter melon seeds;
苦瓜籽中一种抗胰蛋白肽的分离及抗真菌作用观察
6) pumpkin seed
南瓜籽仁
1.
In order to produce a liquid milk containing kinds of nutritive components and having good taste and nice composition from pumpkin seeds, peanuts, walnut meat, fresh milk and sugar, the technologies of baking and homogenization were studied by single factor comparison test and the optimum formula determined by orthogonal experiment.
提要:采用南瓜籽仁、花生仁、核桃仁与鲜乳、蔗糖等原料,以最终确定产品配方、最佳工艺,制得一种具有较好口感、组织状态良好且含有多种营养成分的液态乳为目的,通过单因素对比试验确定了烘烤、均质等工艺,利用正交设计确定了原料最佳配比,并添加了一定量的乳化剂、稳定剂、抗氧化剂等。
参考词条
补充资料：鱼籽瓜方
主料：红鱼籽60克、冬瓜120克。
调料：精盐3克、鸡精2克、麻油1克、胡椒粉、生粉少许。
制作：将瓜方入沸水锅中焯水即出，摆制盘中，加入上汤、调料、鱼籽调成芡汁淋在瓜方上即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。