2) Chaenomeles sinensis (Thouin) Koehne
光皮木瓜
1.
Extraction and determination of total acid from Chaenomeles sinensis (Thouin) Koehne;
光皮木瓜总酸浸提和测定
3) Chaenomeles sinensis
光皮木瓜
1.
Advances in the study of Chaenomeles sinensis;
光皮木瓜的化学成分药理活性及临床研究进展
2.
Analysis of aromatic compounds from Chaenomeles Sinensis by headspace solid phase microextraction coupled with gas chromatography mass spectrometry;
光皮木瓜果实中香气成分的GC-MS分析
3.
Effect of Storing time on Aroma Components of Chaenomeles Sinensis;
存放时间对光皮木瓜芳香物质的影响
4) Chaenomeles sinensis(Thouin) Koehne
光皮木瓜
1.
The Dynamic Changes of Major Components during the Fruit Development of Chaenomeles sinensis(Thouin) Koehne
光皮木瓜果实发育期间主要成分含量的变化
2.
The extraction technology for total triterpenes from Chaenomeles sinensis(Thouin) Koehne with ethanol as extracting liquid,and the total triterpenes was determined through ultraviolet spectrophotometry.
通过分光光度法定量,研究了光皮木瓜中总三萜化合物的乙醇浸提工艺。
5) Chaenomeles sinesis
光皮木瓜
1.
Antioxidant activities of polyphenolic extract from Chaenomeles sinesis
光皮木瓜多酚粗提液的抗氧化活性研究
2.
The process of total phenol alcohol extraction from chaenomeles sinesis was studied using the response surface method,in which tempera-ture(x1),solid-liquid ratio(x2),alcohol concentration(x3)and extraction time(x4)were selected as experimental factors.
依据响应面试验设计法,选取浸提温度(x1)、固液比(x2)、乙醇浓度(x3)、浸提时间(x4)为考察因素,进行光皮木瓜总酚醇提工艺优化试验。
6) Chinese flowering quince fruit seed
光皮木瓜籽
补充资料：酸辣凉拌青木瓜
酸辣凉拌青木瓜
原料：
青木瓜1/2个 红辣椒2根、白芝麻1/2小匙、调味料、a料：盐1/2小匙、b料：辣椒油、白醋各1小匙。
做法：
1、红辣椒去蒂，洗净，去籽，切细丝。
2、青木瓜洗净，去皮及籽，切细丝，放入碗中，加入a料拌匀并腌10分钟，捞出，以冷开水冲净，沥干水分，盛入大碗中，加入辣椒丝及b料搅拌均匀，撒上白芝麻即可端出。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。