1) peach jam
桃酱
2) Juglandis sauce
核桃酱
1.
Analysis of fatty acids in Juglandis sauce by GC/MS;
核桃酱中脂肪酸成分的GC/MS分析
3) walnut soy sauce
核桃酱油
4) chinese gooseberry paste
猕猴桃酱
1.
Total microorganisms count, V c content and color and luster of chinese gooseberry paste treated by 0, 500, 700?MPa high hydrostatic pressure in room temperature are compared with that treated by traditional thermal processing system.
采用 0、5 0 0、70 0MPa的压力在室温下处理猕猴桃酱 ,并与传统的热处理方法进行了比较。
5) fei peach pulp
肥桃酱
6) sauced half peach
酱米桃
补充资料：猕猴桃(Actinidia chinensis)，猕猴桃科
李泽贤摄
[图]
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