1) orange
[英]['ɔrɪndʒ] [美]['ɔrɪndʒ]
n.柑,桔,橙
2) nugget
[英]['nʌɡɪt] [美]['nʌgɪt]
柑桔橙
3) Riverside navel
河边脐橙柑桔
4) orange
[英]['ɔrɪndʒ] [美]['ɔrɪndʒ]
柑桔
1.
Comparative research on two fermentation methods of orange wine;
柑桔果酒2种发酵方法的比较研究
2.
Study on the Technology of Orange Beverage Made by Lactic Acid Fermentation;
柑桔乳酸菌饮料制作工艺的研究
3.
Experimental study on zymotechnics of orange vinegar;
柑桔保健果醋酿制工艺的研究
5) citrus
[英]['sɪtrəs] [美]['sɪtrəs]
柑桔
1.
Studies and utilizations on limonoids from citrus frutis;
柑桔果实柠檬苦素类化合物的研究与应用
2.
Advances in Biological Activity of Citrus Flavonoids;
柑桔类黄酮生物活性的研究进展
3.
Study on EDTA used an auxiliary agent for corroding of citrus segment membrance;
EDTA作为柑桔脱囊衣助剂的研究
6) Oranges
[英]['ɔ:rindʒ] [美]['ɔrɪndʒ]
柑桔
1.
Determination of Cadusafos Residue in Oranges by Capillary Gas Chromatography;
气相色谱法测定柑桔中的硫线磷
2.
The Impact of Different Proportion of Nitrogen,Phosphor and Potassium during the Fertilization on Oranges Quality and Quantity;
氮磷钾不同配方施肥对柑桔产量及品质的影响
3.
Effects of 2-aminobutane on Shelf-life of Oranges and Human Health
仲丁胺保鲜剂延长柑桔保鲜期及对人体健康的影响
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