1) Durio zibethinus Murr
榴莲果
1.
Analysis of Trace Element in Frait of Durio zibethinus Murr;
榴莲果中微量元素的分析
2) Durian
[英]['dʊəriən] [美]['durɪən]
榴莲
1.
Identification of Phytophthora palmivora from imported Thailand Durian.
进口泰国榴莲上棕榈疫霉的分离和鉴定
3) Crispy Durian Pastry
榴莲酥
4) 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
5) pomegranate fruit wine
石榴果酒
1.
The fermentation techniques of pomegranate fruit wine were studied.
以成熟石榴汁为原料,对石榴果酒发酵工艺进行研究。
2.
Low-alcoholicity pomegranate fruit wine was developed by the following procedures: pomegranate used as raw materials,yeast as fermenting bacterial species,low-temperature fermentation of pomegranate fruit juice,primary fermentation temperature at 26～28 ℃ and fermentation time was 4～5 d,and fermentation temperature at 18～22 ℃ in late stage and fermentation time was 20～25 d.
酿制出的石榴果酒酒体呈桃红色,清亮透明,香气优雅纯正,酒香浓郁,口感醇正,酒精度低,营养丰富,具有饮用滋补双重作用。
6) pomegranate peel
石榴果皮
1.
Optimization of technology for extracting antibacterial substances from pomegranate peel;
石榴果皮中抑菌活性物质提取工艺优化
2.
Extraction,separation and structure identification of the anthraquinones in browning pomegranate peel;
石榴果皮褐变产物的提取、分离与结构鉴定
3.
The main browning substrate which led to enzymatic browning in fresh pomegranate peel was identified by thin-layer chromatography and HPLC.
研究了石榴在贮藏期间果皮褐变度(BD)与总酚和单宁的变化关系,探讨了多酚氧化酶(PPO)活性变化趋势,利用薄层层析和HPLC鉴定了引起石榴果皮酶促褐变的底物。
补充资料：榴莲果
榴莲果｜英语解释：Durian 木棉科常绿乔木，叶大，呈长椭圆形。圆锥花序上开粉红色五瓣花，果实呈卵形，人头般大，褐色。乳白色果肉有独特的臭气，但味甘美。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条