1) milling orange
磨橙
2) orange
[英]['ɔrɪndʒ] [美]['ɔrɪndʒ]
橙
1.
Effects of ultra high pressure treatment on main flavour compounds in orange juice
超高压处理对鲜榨橙汁中主要香气成分的影响
2.
Effect of Green Spot Disease (Apatococcus lobatus) Parasitization on Diurnal Variation of Photosynthesis of Valencia Orange Trees;
绿斑病藻寄生对夏橙光合日变化的影响
3.
\'Yuhongcheng\'is a new orange cultivar which selected from \'Xianfengcheng\' orange.
‘渝红橙’是从‘先锋橙’中选育出的甜橙芽变新品种。
3) orange
[英]['ɔrɪndʒ] [美]['ɔrɪndʒ]
橙a.橙色的
4) yellowish orange;sweet orange
橙;橙子
5) orange juice
橙汁
1.
Study on processing technology of mixed cactus and orange juice drink;
仙人掌橙汁复合饮料加工工艺的研究
2.
Influence of temperature and soluble solids concentration on thermal conductivity of orange juice;
温度和糖度对橙汁热导率的影响
3.
Advances in research on analysis of volatile flavour components in orange juice;
橙汁中挥发性风味成分分析的研究进展
6) blood orange
血橙
1.
Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry;
固相微萃取-气相色谱-质谱联用结合嗅觉检测法鉴定血橙汁中的香气活性化合物
2.
The aroma components of blood orange fruit were extracted by headspace solid phase microextraction and investigated by gas chromatography-mass spectrometry with two GC columns of different polarity(HP-5 and DB-WAX).
采用顶空固相微萃取对血橙的香气成分进行提取,用两个不同极性的色谱柱(HP-5和DB-WAX)进行分离,利用气相色谱-质谱联用技术对香气成分进行分析。
3.
The content of trace elements in blood orange was determined by ICP-AES.
采用电感耦合等离子体原子发射光谱仪(ICP-AES),对血橙果肉汁、皮、籽中10种微量元素进行了测定。
补充资料：甲基橙皮甙 3-甲基-7-[鼠李糖-α-葡萄糖]橙皮甙
分子式：暂无
分子量：暂无
CAS号：11013-97-1
性质：暂无
制备方法：暂无
用途：使毛细血管渗透性正常化。
分子量：暂无
CAS号：11013-97-1
性质：暂无
制备方法：暂无
用途：使毛细血管渗透性正常化。
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