1) lime juice
梨莓汁
2) pear juice
梨汁
1.
Effect of instantaneous high pressure treatment on chemical quality of pear juice;
瞬时高压作用对梨汁化学品质的影响
2.
Effect of steam heating during crushing on the stabilization of cloudy pear juice;
破碎时蒸汽热处理对混浊梨汁稳定性的影响
3.
Studies on apple juice mingled with pear juice;
苹果汁掺假(梨汁)的研究
3) F.ananassa Duch
凤梨草莓
1.
GISH and RAPD Detecting the Interspecific Hybrids from the Cross of Fragaria nilgerrensis Schlecht.×F.ananassa Duch.;
利用GISH和RAPD检测黄毛草莓×凤梨草莓种间杂种
4) lime oil
梨莓油
5) strawberry juice
草莓汁
1.
Development of fermented milk beverage containing strawberry juice;
草莓汁发酵乳饮料的研制
2.
Study on the change and the control of vitamin C during strawberry juice processing;
草莓汁加工过程中Vc变化及其控制的研究
6) blueberry juice
蓝莓汁
1.
Development of health drink of ginseng flower and blueberry juice;
人参花蓝莓汁保健饮料的研制
补充资料：白柠檬素,梨莓素
分子式：
CAS号：
性质：又称白柠檬素,梨莓素。无色晶体。熔点145～146℃。存在于柠檬香精油中。遇碱易开环水解。
CAS号：
性质：又称白柠檬素,梨莓素。无色晶体。熔点145～146℃。存在于柠檬香精油中。遇碱易开环水解。
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