1) Pingguozao
苹果枣
1.
Virus Elution in Tissue Culture and Fast Propagation in Jujube Pingguozao;
苹果枣组培脱毒与快繁技术
2) jujube fruit
枣果
1.
Experiments were carried out with jujube fruit variety Lizao, Jinsixiaozao and Dongzao.
结果表明,采前喷钙和采后浸钙可显著提高果实的钙含量,但在防止枣果褐变上效果不明显。
2.
This paper introduces the stage-dividing characteristics of the maturity stage of the jujube fruit, expounds the techniques for the collection, storage and preservation of the jujube fruit, and puts forward some methods for the grading and packaging of the jujube fruit after the collection.
介绍了枣果成熟期的分期特点,阐述了枣果的采收、贮藏保鲜技术,提出了枣果采收后的分级与包装方法。
3) fruit of chinese jujube
枣果
1.
The Analysis of Tripenoids of the Fruit of Chinese Jujube;
枣果中三萜酸等功能性成分分析
2.
The proper method for extracting triterpenoids from the fruit of chinese jujube(Ziziphus jujuba Mill.
为建立枣果中三萜类物质的最佳提取体系,对枣果中三萜类物质进行了索氏、热回流、冷浸、超声4种提取方法的筛选,并对90%甲醇、95%乙醇、石油醚3种提取溶剂进行了比较。
4) Chinese Jujube
枣果
1.
Studies on the Analysis Methods of Major Functional Components in Chinese Jujube and Its Comprehensive Processing Technology;
枣果主要活性成分分析方法及其综合加工技术研究
5) apple
[英]['æpəl] [美]['æpəl]
苹果
1.
Study on compound juice of aloe and apple;
芦荟苹果复合果汁的研究
2.
Development of compound juice drink of mungbean sprout and apple;
绿豆芽苹果复合果汁的研制
3.
Study of organohalogens in yogurt and apple by neutron activation analysis and related techniques;
中子活化法表征酸奶与苹果中有机卤化物(英文)
6) apples
[英]['æpl] [美]['æpḷ]
苹果
1.
Near Infrared Determination of Sugar Content in Apples Based on Multi- resolution Decomposition and Interval Partial Least Square (iPLS) Method;
苹果糖度近红外光谱小波去噪和iPLS建模
2.
Comparison of texture properties of post-harvested apples using texture profile analysis;
质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测
3.
Study on determination of multi-residue in apples by gas chromatography-mass spectrometry;
气相色谱-质谱法测定苹果中多种农药残留
补充资料：D-(+)-苹果酸
分子式：C4H6O5
分子量：134.09
CAS号：636-61-3
性质：熔点98-104°C。比旋光度2.2° (c=3, H2O)。水溶性soluble。
分子量：134.09
CAS号：636-61-3
性质：熔点98-104°C。比旋光度2.2° (c=3, H2O)。水溶性soluble。
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