1) Walnut-flowers
核桃-花
2) flower of Juglans regia
核桃花
1.
OBJECTIVE To study the chemical constituents of the flower of Juglans regia.
目的对核桃花的化学成分进行分离与鉴定。
3) peanut and walnut milk
花生核桃乳
1.
The aim of this study was to determine the factors on effect of stability in pretreatment and process of peanut and walnut milk, and make up the best combination of emulsifier and stabilizer as well as the best suitable HLB.
论述了影响花生核桃乳稳定性因素 ,确定了在花生核桃乳生产中乳化稳定剂的最佳使用量 ,及最适乳化HLB值 ,并对提高花生核桃乳稳定性相关预处理及加工工艺条件亦进行了研究。
4) saute oblique chicken slices with walnuts
核桃抄鸡花
5) Fruit and flower drop
核桃落花落果
6) peach blossom
桃花
1.
Optimize the extraction technology of red pigment from peach blossom by orthogonal design;
正交法优选桃花红色素提取工艺
2.
Optimize the extraction technology of essential oil from peach blossom by orthogonal design;
正交法优选桃花精油的提取工艺
3.
Study on the adsorption characteristic of red pigment from peach blossom by D101 macroporous resin;
D101大孔树脂对桃花红色素吸附行为的研究
补充资料：核桃花拌香椿
核桃花拌香椿
原料：核桃花、香椿苗、红辣椒
调料：盐、味精、香油、鸡精
制作方法：
1、核桃花放温水中涨发、洗净。香椿苗去根洗净。红辣椒去蒂、籽洗净切丝。
2、分别将核桃花、香椿苗、辣椒丝放沸水中焯一下，捞出用凉开水浸凉。
3、将核桃花、香椿苗、辣椒丝加盐、味精、鸡精、香油拌匀装盘即可。用玫瑰花瓣围边点缀。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。