1) dietary fibers
果肉纤维
2) pulp
果肉
1.
The Production of Loquat Fruits Pulp Beverage;
枇杷果肉饮料生产工艺研究
2.
Analyses on nutritional components of the pulp and seed from nitraria sibirica pall;
白刺果肉和种子的营养成分分析
3.
Organic Acid Composition in the Pulp of Loquat (Eriobotrya japonica Lindl.) and Distribution in Fruits;
枇杷果肉有机酸组分及有机酸在果实内的分布(英文)
3) flesh
果肉
1.
Determing elements in flesh,seed and all fruit;
枸杞果肉种子及全果中元素的测定
2.
Analysis of Nutritional Components of Apricot Flesh;
仁用杏果肉营养成分分析
3.
Changes of Sugar Content and Sugar Metabolizing Enzyme Activities in the Flesh of Developing Walnut Fruit;
核桃果肉发育过程中糖含量及相关酶活性的变化
4) pulp
果肉果汁
1.
With a view of maintaining as many nutrients in raspberry as possible,orthogonal experiments are carried out to give a raspberry pulpy beverage which is regarded as a health drink with high values.
同时为了尽可能保留红树莓的全部营养成分,采用正交实验研制了红树莓果肉果汁饮料,为人们提供一种高价值的健康饮品。
5) pulp beverage
果肉汁
1.
Study on the production process of Xinjiang semaiti white apricot pulp beverage;
新疆色买提白杏果肉汁饮料的生产工艺研究
6) pulp juice
果肉饮料
1.
Study on the different processing craft to the influence on the stability of pumpkin pulp juice and the extraction rate of β-carotene;
不同处理工艺对南瓜果肉饮料稳定性及β-胡萝卜素含量的影响
2.
Study on the key processing technology of loquat pulp juice;
枇杷果肉饮料加工关键技术研究
参考词条
补充资料：碳(石墨)纤维增强体(见碳纤维、石墨纤维)
碳(石墨)纤维增强体(见碳纤维、石墨纤维)
earbon(graPhite)fibrereinforeements
，、、里z耽维增强体earbon(graphi现inforcements用于复合材料中承受负荷，田的磷纤始知五史纤俯亡e)fibre起增强作
说明：补充资料仅用于学习参考，请勿用于其它任何用途。