2) papaya fruit wine
木瓜果酒
1.
Selection of yeasts for production of papaya fruit wine;
酿制木瓜果酒的酵母菌选种研究
4) Chaenomeles fruits
木瓜果实
1.
To study aroma characteristics and pharmacological constituents of Chaenomeles fruits, aroma components of Chaenomeles fruits were extracted with the method of Simultaneous Distillation and Extraction (SDE) and identified by GC-MS.
为了深入认识木瓜的香气特征及药理成分,扩大木瓜的开发利用途径,采用同步蒸馏-萃取法(SDE)提取木瓜果实的香气成分,通过气相色谱-质谱联用法(GC-MS)对香气物质进行分离鉴定。
5) papaya juice
木瓜果汁
1.
The experiment was carried out to establish the optimum processing technology of papaya juice for preserving its abundant oleanolic acid,other functional components,good flavor,taste,good tissue form and stability.
为了让木瓜果汁饮料最大限度地保存木瓜中富含的齐墩果酸和其他功效成分以及良好的风味、口感,使木瓜果汁饮料具有良好的组织形态和稳定性,进行了木瓜果汁饮料加工工艺试验。
6) papaya fruit
番木瓜果实
1.
Methods: RNA was extracted from papaya fruit in different mature period,and quantitative analysis of Cp-EXP1 gene expression was carried by using Real-time PCR method.
目的:对番木瓜果实扩展蛋白Cp-EXP1的基因进行荧光定量PCR分析,以便对其功能做进一步研究。
补充资料：瓜果
1.瓜与果。亦泛指果品。
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