1) Chinese chestnut beverage
板栗清汁
1.
The liquefaction and saccharification process parameters of Chinese chestnut beverage were optimized by using response surface methodology.
运用响应面法,对酶解制备板栗清汁条件进行优化,得出液化优化参数为:料液比1:4。
2) canned chestnut in water
清水板栗
3) chestnut extract
栗子汁
4) chestnut
[英]['tʃesnʌt] [美]['tʃɛs'nʌt]
板栗
1.
Study on technology of lactic acid fermented chestnut and raw milk;
乳酸发酵型板栗乳饮料工艺的研究
2.
Effect of heat treatment on the calcification and physiological characteristics of chestnut;
热处理对板栗果实石灰化和生理特性的影响
3.
Application of chitosan in antibrowning of chestnut kernel;
壳聚糖对板栗褐变的抑制作用
5) Chinese chestnut
板栗
1.
Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder;
速溶即食板栗粉加工过程中的褐变及护色的研究
2.
Detection of lead and cadmium in Chinese chestnut by acieration-acid dissolving stove spectrometry;
碳化-酸溶消解石墨炉光谱法测定板栗中铅、镉的研究
3.
Study on fermentation technology of Chinese chestnut health wine;
板栗保健酒发酵工艺的研究
6) Castanea mollissima Blume
板栗
1.
Effects of green manure on soil nutrients and bio-properties of Castanea mollissima Blume plantations;
种植绿肥对板栗林土壤养分和生物学性质的影响
2.
Effects of “Shifengle” on the photosynthetic characteristics, water use efficiency and products of Castanea mollissima Blume.;
“施丰乐”对板栗光合特性、水分利用效率及产量的影响
补充资料：蜜汁板栗
蜜汁板栗
原料：
栗子20颗 、冰糖、蜂蜜少许
做法：
1、栗子去壳，用热水烫制板栗，便于将板栗外衣去掉；
2、煮开冰糖水，放入板栗，直到板栗煮到微微软烂，取出；
3、蜂蜜用冷水调开后，放入煮软的板栗，浸泡4—8小时，既可。
这个菜做属于开胃甜点，做法不难，感觉口味非常不错。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。