1) ginkgo juice
银杏汁
2) ginkgo cloudy juice
银杏浊汁
1.
Effects of different hydrocolloids on the stability of ginkgo cloudy juice;
不同的亲水胶体对银杏浊汁稳定性的影响
3) apricot juice
杏汁
1.
Effect of ultra high pressure treatment on flavor compounds in apricot juice;
超高压处理对杏汁香气成分的影响
2.
Study on processing and stability of apricot juice drink;
杏汁饮料的工艺配方及稳定性研究
3.
The volatile compounds of“ Dajie”apricot juice and its fermented juice were extracted and identified with solid- phase micro extraction (SPME) and gas chromatography-mass spectrum (GC-MS).
采用固相微萃取法(SPME),结合气相色谱-质谱(GC-MS)技术手段对产自甘肃景泰条山农场的兰州“大接杏”杏汁及其发酵汁的挥发性物质进行了检测分析。
4) ginkgo
[英]['giŋkəu] [美]['gɪŋko]
银杏
1.
Study on the enzymatic processing technology of instant ginkgo powder;
酶解法生产银杏粉的工艺及产品应用的研究
2.
Application of PVA resin in the extractions of ginkgo;
PVA/Gelatin复合树脂在银杏提取物中的应用
5) Ginkgo biloba
银杏
1.
Effects of Elevated O_3 on the Volatile Organic Compounds Emit from Ginkgo biloba and Pinus tabulaeformis;
O_3浓度升高对银杏及油松BVOCs排放的影响
2.
Environmental quality appraisement of the GAP experiment demonstration base of Ginkgo biloba in Puding county of Guizhou province;
贵州普定银杏GAP试验示范基地环境质量评价
3.
Extracting Flavonoids from Ginkgo biloba Leaves by Two Steps of Release and Hot-extraction;
解吸-热提两步法提取银杏叶中的黄酮研究
6) gingko
[英]['giŋkəu] [美]['gɪŋko]
银杏
1.
Analysis of finite element method for threshing gingko fruit shell;
银杏脱壳的有限元受力分析
2.
Determination of Flavones from Gingko Leaves in Nanxiong by HPLC;
南雄银杏叶中银杏黄酮含量的HPLC测定
补充资料：蜜汁炖银杏
蜜汁炖银杏
材料
白果200克，茨实100克，红枣八只去核，龙眼肉一汤匙，冰糖250克。
做法
①将白果去壳后，放入滚水中高火3分钟，去衣洗净。
②冰糖加四杯半水，低火12分钟至滚。
③把白果、茨实、红枣、龙眼肉、冰糖水放入器皿内，低火1小时即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。