果实乳汁,latex,在线英语词典,英文翻译,专业英语

1) latex

果实乳汁

The results showed that the latex contained different kinds of chemical components, such as aminophenols, peptides, proteins, glycosides, hydroxybenzenes, flavones, alkaloid, triterponoids, terpenes, organic acids, tannins, volatile oil and so on; probably contained saponins, cardiac glycosides, and fatty oil, but not contained coimarins, lactones and benzoquinones.

对人心果果实乳汁水提取液、石油醚提取液及乙醇提取液化学成份的化学分析结果表明,人心果果实乳汁中含有氨基酸、多肽、蛋白质、糖类、酚类、黄酮类、生物碱、甾体、萜类、有机酸、鞣质、挥发油等化学成分;可能含有皂甙、强心甙、油脂等化学成分;不含苯醌类、香豆素、内酯类化合物等化学成分。

2) fruits

果实

Application of 1-MCP on inhibiting senescence and soft of fruits;

1-甲基环丙烯在抑制果实衰老软化方面的应用

Comparison and observation of the morphology and structure of fruits among various Chinese olive varieties and their relationships to storability;

橄榄不同品种果实形态结构的比较观察及其与耐贮运的关系

Changes in postharvest respiration and physiological effects of Chinese olive fruits treated by exogenous ethylene;

橄榄果实采后呼吸变化和外源乙烯处理的生理效应

3) berry

果实

Determination of Monomeric and Polymeric Flavan-3-ols in Grape Berry by High Performance Liquid Chromatography;

葡萄果实中黄烷-3-醇及其聚合体的HPLC检测

A Study of the Sources of Abscisic Acid in Grape Berry during Its Late Developmental Phases;

葡萄果实发育后期脱落酸来源的研究

Study on the Berry Development and Chemical Composition Accumulation During Berry Development of Lycium Barbarum L.;

枸杞果实生长发育及化学成分积累规律的研究

4) fruit

果实

Analysis on Chemical Components of Volatile Oil in Fruit of Datura stramonium L. with GC/MS;

气相色谱/质谱法分析曼陀罗果实挥发油的化学成分

Study on Microwave-Assisted Extraction of Polysaccharides from Actinidia Chinensis Fruit;

微波辅助法提取猕猴桃果实多糖的研究

Applications of temporary heat treatment in fruit storage;

短时升温在果实贮藏上的应用

5) pomegranate fruit

石榴果实

Effects of three kinds of coating antistaling agent on storage quality of pomegranate fruit;

三种涂膜保鲜剂对石榴果实贮期品质的影响

6) Mockstrawberry fruit

蛇莓果实

参考词条

柑橘果实桃果实菠萝果实酸浆果实核桃果实果实软化青椒果实芦笋果实麦冬果实油梨果实果实腐烂残次果实赤楠果实果实饮料共时空内外世界 P/M 高温合金

补充资料：乳汁冬笋

乳汁冬笋

原料: 原料：

主材料：绿竹笋900克配料：青花菜300克，姜5克调味料：素高汤1碗，花生油2茶匙，红豆腐乳汁1大匙，糖2茶匙，盐1茶匙

制法: （1）将青花菜去外皮切成小机状备用；姜去外皮切成姜末；绿竹笋切去硬外壳，对半切开，再切成佛手状。

（2）用热油锅把切好的佛手状绿竹笋炸熟；将油倒出，加1茶匙花生油，把姜末炒香，再加红豆腐乳汁淡至呈红色，然后加入素高汤和糖，煮至汤汁快收干时，加淀粉勾芡，再淋上级茶匙花生油。

（3）锅内加水和盐煮沸，放入青花菜烫熟，取出排盘边，再将乳汁冬笋倒入盘中间即可。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

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1) latex 果实乳汁 1. The results showed that the latex contained different kinds of chemical components, such as aminophenols, peptides, proteins, glycosides, hydroxybenzenes, flavones, alkaloid, triterponoids, terpenes, organic acids, tannins, volatile oil and so on; probably contained saponins, cardiac glycosides, and fatty oil, but not contained coimarins, lactones and benzoquinones. 对人心果果实乳汁水提取液、石油醚提取液及乙醇提取液化学成份的化学分析结果表明,人心果果实乳汁中含有氨基酸、多肽、蛋白质、糖类、酚类、黄酮类、生物碱、甾体、萜类、有机酸、鞣质、挥发油等化学成分;可能含有皂甙、强心甙、油脂等化学成分;不含苯醌类、香豆素、内酯类化合物等化学成分。 2) fruits 果实 1. Application of 1-MCP on inhibiting senescence and soft of fruits; 1-甲基环丙烯在抑制果实衰老软化方面的应用 2. Comparison and observation of the morphology and structure of fruits among various Chinese olive varieties and their relationships to storability; 橄榄不同品种果实形态结构的比较观察及其与耐贮运的关系 3. Changes in postharvest respiration and physiological effects of Chinese olive fruits treated by exogenous ethylene; 橄榄果实采后呼吸变化和外源乙烯处理的生理效应 3) berry 果实 1. Determination of Monomeric and Polymeric Flavan-3-ols in Grape Berry by High Performance Liquid Chromatography; 葡萄果实中黄烷-3-醇及其聚合体的HPLC检测 2. A Study of the Sources of Abscisic Acid in Grape Berry during Its Late Developmental Phases; 葡萄果实发育后期脱落酸来源的研究 3. Study on the Berry Development and Chemical Composition Accumulation During Berry Development of Lycium Barbarum L.; 枸杞果实生长发育及化学成分积累规律的研究 4) fruit 果实 1. Analysis on Chemical Components of Volatile Oil in Fruit of Datura stramonium L. with GC/MS; 气相色谱/质谱法分析曼陀罗果实挥发油的化学成分 2. Study on Microwave-Assisted Extraction of Polysaccharides from Actinidia Chinensis Fruit; 微波辅助法提取猕猴桃果实多糖的研究 3. Applications of temporary heat treatment in fruit storage; 短时升温在果实贮藏上的应用 5) pomegranate fruit 石榴果实 1. Effects of three kinds of coating antistaling agent on storage quality of pomegranate fruit; 三种涂膜保鲜剂对石榴果实贮期品质的影响 6) Mockstrawberry fruit 蛇莓果实参考词条柑橘果实桃果实菠萝果实酸浆果实核桃果实果实软化青椒果实芦笋果实麦冬果实油梨果实果实腐烂残次果实赤楠果实果实饮料共时空内外世界 P/M 高温合金补充资料：乳汁冬笋乳汁冬笋乳汁冬笋原料: 原料：主材料：绿竹笋900克配料：青花菜300克，姜5克调味料：素高汤1碗，花生油2茶匙，红豆腐乳汁1大匙，糖2茶匙，盐1茶匙制法: （1）将青花菜去外皮切成小机状备用；姜去外皮切成姜末；绿竹笋切去硬外壳，对半切开，再切成佛手状。（2）用热油锅把切好的佛手状绿竹笋炸熟；将油倒出，加1茶匙花生油，把姜末炒香，再加红豆腐乳汁淡至呈红色，然后加入素高汤和糖，煮至汤汁快收干时，加淀粉勾芡，再淋上级茶匙花生油。（3）锅内加水和盐煮沸，放入青花菜烫熟，取出排盘边，再将乳汁冬笋倒入盘中间即可。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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