1)  Nitrile
2)  preserved fruit
果脯
1.
Object:To establish a RP-HPLC method for the determination of liquiritin and glycyrrhizic acid in preserved fruit.
目的:建立用RP-HPLC法同时测定果中甘草苷和甘草酸含量的方法。
2.
By adopting single factor test and orthogonal experiment,the paper mainly probes into the in- fluence of affections such as the microwave drying method,microwave efficiency,traying weight,drying temperature,feed speed and pause time on the drying effect of kiwi preserved fruit.
采用单因素试验和正交试验,探讨微波干燥方式、微波功率、铺盘质量、干燥温度、送料速度、间歇时间等影响因子对猕猴桃果干燥效果的影响。
3)  fish paste
鱼脯
4)  preserved plum
李脯
5)  candied fruit
果脯
1.
This paper introduces how to produce candied fruit of wild Rossa roxburghhi Tratt with wild Rossa roxburghhi Tratt and cane sugar as main materials.
介绍了以野生刺梨和蔗糖为主要原料生产刺梨果的方法,并对野生刺梨的营 养价值、质量指标及加工过程中应注意的问题进行了讨论,为充分利用山区的野生植物资源,发展山区经济找到一条可行之策。
6)  slice dried meat
肉脯
1.
Production technology of paguma larvata-vegetable slice dried meat;
果子狸蔬菜肉加工技术研究
参考词条
补充资料:(2α,4β)-4-环已基-1-[[[2-甲基-1-(1-氧代丙氧基)丙氧基](4-苯丁基)氧膦基]乙酰]-L-脯氨酸
分子式:C30H46NO7P
分子量:563.66
CAS号:暂无

性质:暂无

制备方法:暂无

用途:暂无

说明:补充资料仅用于学习参考,请勿用于其它任何用途。