1) sweet-persimmon vinegar
甜柿果醋
2) persimmon vinegar
柿果醋
1.
Optimization of acetic acid fermentation parameters for production of persimmon vinegar;
柿果醋醋酸发酵工艺参数优化研究
2.
Effects of technological conditions on contents of main organic acids of persimmon vinegar
工艺条件对柿果醋中主要有机酸含量的影响
3.
A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
对柿子原浆果醋的加工技术进行了研究,并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
4) persimmon fermenting vinegar
柿子果醋原浆
5) Sweet persimmon
甜柿
1.
Application of New Technique of Fighting Drought Forestation in Setting up Sweet Persimmon Orchard;
抗旱造林新技术在甜柿建园中的应用
2.
Problems on introducing fine sweet persimmon varieties in northern persimmon-planted area,China;
柿栽培北限地区引种甜柿存在问题研究
3.
The ripening Behavior of sweet persimmon(Diospyros kaki L.
以甜柿品种‘阳丰’为材料,在20℃和0℃贮藏条件下研究了1-MCP(1-甲基环丙烯)处理对不同成熟度甜柿果实采后乙烯释放速率、呼吸速率和品质特性的影响。
6) Persimmon
[英][pə'sɪmən] [美][pɚ'sɪmən]
甜柿
1.
Study on Tissue Culture “Fuyu” Persimmon(Diospyros kaki Thunb.);
甜柿品种“富有”组织培养技术研究
2.
Effect of temperature and PEG stress on the accumulation of free proline in persimmon leaves;
温度和PEG胁迫对甜柿叶片游离脯氨酸累积的影响
3.
An Excellent and Large-fruited Persimmon New Variety‘Chuantianshi 1’;
优质大果甜柿新品种‘川甜柿1号’
补充资料：火腿甜柿塔
火腿甜柿塔
火腿片100克、甜柿1个、法国面包1/3条、起士（乳酪）棒3条、黑橄榄3颗
制作方法：
1.面包切片排在底部；甜柿去皮后，切成四方形小块状，用火腿包卷排于面包上。
2.接着将起士棒及黑橄榄切成小块，层层叠上成塔形即可食用。
营养分析（1人份）：
热量92kcal、蛋白质5.3g、脂肪3.1g、醣类10.7g、纤维1g、胆固醇14.6mg、维生素c15.7mg、钙52.6mg、铁0.5mg。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。