1) walnut seed powder
核桃仁粉
2) walnut
核桃
1.
Study on processing technology of walnut peanut emulsion beverage;
核桃花生乳饮料的加工工艺探讨
2.
The Study on the Fatty Acid Compositions in walnut by GC/MS;
利用气相色谱/质谱联合技术研究核桃仁油脂肪酸组成
3) walnuts
核桃
1.
Analysis of influence of factors on hulling rate and damage rate during hulling walnuts;
核桃青皮剥离过程中影响青皮剥净率和核桃破碎率的因素分析
2.
Diversification of the Phenols Contents in Walnuts Fruits;
核桃果实中酚类物质含量变化研究
3.
Using walnuts as the main raw material, the auther developed a kin d o f lactic acid beverage with rich nutrition, equilibrium in nutrients and reta in ing the flavor of walnuts.
以核桃为主要原料,研制出一种营养丰富、均衡、有核桃风味的乳酸饮料。
4) juglans regia
核桃
1.
Nurse Seed Grafting Methods of Juglans regia;
核桃芽苗砧嫁接方法研究
2.
Molecular Cloning and Sequence Analysis of A Phenylalanine Ammonia-lyase Gene from Juglans regia;
核桃苯丙氨酸解氨酶的基因克隆与序列分析
3.
Study on Variety Resources and Cutivation Techniques of Juglans Regia in Tianshui;
天水核桃丰产栽培技术的研究
5) Juglans regia L
核桃
1.
Initial Report on Study of Impact Factor of Early-fruit Bearing Production for Juglans regia L.;
早实核桃产量影响因子研究初报
2.
Studies on Endophytic Fungi from Juglans regia L. Ⅰ Isolation and Metabolites Activities of Endophytic Fungi;
核桃内生菌研究Ⅰ 核桃内生菌的分离及代谢产物活性研究
6) Juglans sigillata
核桃
1.
Introduction Experimental Report of Juglans sigillata New Early Hybrid in Honghe Prefecture;
红河州核桃杂交早实新品系引种试验
2.
Regionalized Cultivation Experiment of New Hybrid Strains of Juglans sigillata at Ludian County;
核桃杂交新品系鲁甸县区域性试验初报
参考词条
补充资料：酱核桃仁
原料配方 核桃2千克 白糖200克 味精、酱油各适量
制作方法
1.将核桃洗干净后放入蒸锅内，置炉火上蒸几分钟。然后取出放冷水中浸泡一会，取出沥干水分，破壳取仁。
2.用开水将核桃仁浸泡10分钟，取出剥去外衣，放一干净的带盖容器中(不用金属容器)。
3.酱油放入锅中煮沸，冷却后，倒入去衣核桃仁中(酱油的用量最好能浸没核桃仁)，加入白糖、味精。浸泡1星期，即可食用。
产品特点 味道鲜美可口，营养丰富，是佐粥、下酒的好菜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。