1) glorious orange vinegar
锦橙果醋
2) Jinchen
锦橙
1.
Analysis of Aroma Components from Peel of Jinchen Orange by Solid Phase Microextraction Coupled with GC-MS;
固相微萃取-气质联用分析锦橙果皮香气成分
2.
A total of 62 compounds were identified in the Jinchen orange juice, while 32 compounds were identified in the Miyagawa Wase orange juice.
采用同时蒸馏提取法(SDE)制备样品,GC-MS联机分析,计算机谱图库检索定性,对锦橙和宫川蜜柑果汁的香气成分进行了鉴定,共检测出73种香气化合物。
3) Jincheng orange
锦橙
1.
The effects of Jincheng orange fruits soaked with the solution extracted from Artemisia arunua L on its fresh-keeping were studied.
采用青蒿熬制液处理锦橙果实,探索青蒿在水果保鲜上的作用。
2.
The fresh-keeping effects of Aloe on jincheng orange fruits are studied in this paper.
试验采用芦荟汁处理锦橙果实,探索芦荟在水果保鲜上的作用。
4) Glorious Oranges
锦橙
1.
Study of Optimization on Bound Volatile Aroma Compounds Hydrolyzed byβ-D-glucosidase in Glorious Oranges Juice;
锦橙键合态芳香物质酶解条件优化研究
2.
Study on Free and Glycosidically Bound Volatile Aroma Compounds in Pulp and Peel of Glorious Oranges;
锦橙果肉和果皮中游离态和键合态香气物质研究
3.
Free and Glycosidically Bound Volatile Flavor Compounds in Glorious Oranges;
锦橙游离态和键合态风味物质研究
5) Jin-cheng orange
锦橙
1.
Study on the Preservation Effects of Jin-cheng Orange Fruits Treating with the Different Chinese Herbal Medicine Preparaton;
中草药制剂对锦橙的保鲜效应
2.
Effects of the different spice preparation on storage of Jin-cheng Orange;
香料熬制剂对锦橙贮藏的影响
3.
Jin-cheng orange fruits soaked with Chinese herbal medicine is the material for studying.
本实验以锦橙为试材,采用2,6—二氯苯酚吲哚酚钠滴定法,检测了经不同中草药处理的锦橙果实在贮藏过程中Vc含量的变化。
6) Jincheng
锦橙
1.
Robertson 36) ?Jincheng( C.
将罗伯逊脐橙 36号、锦橙和国庆 1号温州蜜柑作为长果形纽荷尔脐橙的中间砧 (基砧为枳 )进行田间试验研究 ,结果表明 :罗伯逊脐橙 36号的冠幅和树冠体积最小 ;锦橙的春梢和夏梢生长量均最小 ,而秋梢则反之 ;中间砧粗度和接穗粗度均表现为锦橙、罗伯逊脐橙 36号、国庆 1号依次递减 ;3种中间砧与接穗在亲和性上无显著的差异。
2.
Re-sults showed that the yield and quality of Jincheng(Sweet orange)are evidently improvedthrough adequate combined fertilization of NPK on purple silty loessial soil.
结果表明，紫色黄泥土锦橙园采用适当氮、磷、钾肥配合施用对提高单产及改善果实品质具有明显作用，以株施Ｎ４６０９、Ｐ_２Ｏ_４００ｇ、Ｋ_Ｏ５６０ｇ效果最佳，经济效益也最大。
补充资料：橙味福果炒鳕鱼
橙味福果炒鳕鱼
开胃大师 橙味福果炒鳕鱼
鳕鱼的腥味被橙子的清香中和，从而营造出了清爽的口感。
主料有鳕鱼、白果、枸杞、青豆、橙汁，颜色丰富的配料使这道菜看起来色彩缤纷，黄、红、绿、白交错，未尝到口便觉得食欲大开。这道菜的做法简单，但前期装盘工作很费时间，首先得把黄桃切成薄片摆在盘子四周，然后黄瓜切薄片摆好，最后把木瓜挖成小圆球摆在橙子皮外围。最难的就是剥橙子了，要把它剥得完整，要把橙汁挤到菜里。这里的每一种水果和配料都是可以食用的，既美观又实惠。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。