1) coconut inflorescence sap
椰子花序汁液
1.
Study on the preservation of coconut inflorescence sap during collection;
椰子花序汁液采集过程中保鲜方法的研究
2.
This indicated that polysaccharides from the coconut inflorescence sap had a higher antioxidant ability and a good health care function.
对椰子花序汁液(Coconut inflorescence sap,CIS)中多糖的抗氧化活性进行研究。
3.
The research development and utilization of coconut inflorescence sap were introduced,includingnutrition facts,characteristic,output,product and so on.
概述椰子花序汁液的营养成分及其性状,并对其产量及影响因素进行评估,简要介绍椰子花序汁液的主要加工产品,分析椰花汁综合开发利用前景。
2) Young inflorescence of coconut
椰子幼花序
3) coconut inflorescence sap
椰花汁
1.
Study on extraction technology of polysaccharides from coconut inflorescence sap
椰花汁多糖提取工艺的研究
2.
Fresh and naturally fermented coconut inflorescence saps were collected to determine their superoxide anion radical scavenging activity and xanthine oxidase inhibition activity, as well as the activities at the presence of metal ions of Cu2+, Fe2+, Fe3+ and Zn2+, with protocatechuic acid as control.
以新鲜和发酵椰花汁为实验材料,研究新鲜和发酵椰花汁对超氧阴离子的清除能力和对黄嘌呤氧化酶的抑制能力,以及加入Cu2+、Fe2+、Fe3+、Zn2+时对其能力的影响,以原儿茶酸为对照。
4) toddy
[英]['tɔdi] [美]['tɑdɪ]
椰子树汁
5) Coconut milk plum
椰汁应子
6) coconut milk
椰子汁
1.
Effect of coconut milk on the generation of bifidobacterium adolescentis in vitro
椰子汁对青春双歧杆菌体外增殖的影响
2.
08% gumdragon were added into the coconut milk and homogenized twice at pressure of 25MPa and 30MPa at 70℃ and sterilized for 10min at 121℃,the coconut milk had the best stability for more than three months.
08%黄原胶,采用二级均质(压力分别为25、30MPa,温度为70℃),并在121℃下杀菌10min,椰子汁取得了良好的稳定性,保存期可达三个月以上。
补充资料：汁液
1.汁。
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