2) ponkan fruit vinegar
椪柑果醋
1.
Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment.
以椪柑果汁为原料,采用液态发酵法制取椪柑果醋,通过单因素试验和正交试验,探讨椪柑果醋生产工艺条件。
3) Pankan dropped fruits
椪柑落果
1.
The contents of active components of Pankan dropped fruits in different periods were determined by HPLC methods.
采用HPLC法测定不同时期椪柑落果中活性成分的含量?峁砻鳎扛舭敫鲈虏杉纳砺涔校仆辔镏手饕?橙皮苷,生物碱类物质主要是辛弗林,随着椪柑直径的增大和重量的增加,椪柑中的橙皮苷和辛弗林含量逐渐降低。
4) ponkan
椪柑
1.
In vitro system for the regeneration of mature internodal stem segments of Ponkan (Citrus reticulata Blanco);
椪柑成年态节间茎段再生体系的建立
2.
Study on the selection of new variety Heping ponkan;
柑橘新品种和平椪柑的选育研究
3.
Lipeng No. 2, a new Ponkan mandarin cultivar;
无核椪柑新品种——丽椪2号的选育
5) citrus
[英]['sɪtrəs] [美]['sɪtrəs]
椪柑
1.
The climatic factors influencing the occurrence of citrus yellow shoot trees are studied by using the climatic data of the Congjang Meteorological Bureau(the day-to-day temperature,precipitation,evaporation and number of consecutive rainy days) from May to October,1981 to 2005.
利用从江县1981~2005年5~10月逐日温度、降水、蒸发及持续降雨日数等气候资料,对气候变化诱发椪柑果树发生黄龙病病害进行研究。
6) citrus ponki juice
椪柑汁
1.
The optimal processing technology of citrus-milk was ascertained: quantity of citrus ponki juice is 20%, quantity of defatted milk powder is 2.
采用单因素试验和正交试验,对椪柑果奶生产工艺及其稳定性进行了研究?峁砻?椪柑果奶的原料优化配比为椪柑汁20%、脱脂乳粉2。
补充资料：椪柑
1.果木柑的一种。
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