1.
Study on the Production of Ethanol by Fermentating Citrus Dregs Received from Processing
微生物发酵法从柑橘皮渣制取乙醇的研究
2.
Study on Citrus Pulp Fermentation in Anaerobic Digestion Process at Ambient Temperature;
常温厌氧消化技术处理柑橘皮渣的工艺研究
3.
The Studies on Citrus Molasses and Alcohol Production from Citrus Processing Residues;
柑橘皮渣糖蜜及其燃料酒精制备的研究
4.
Treat Citrus Pulp with Bio-pretreament and Optimized Anaerobic Fermentation Technology
生物预处理柑橘皮渣及优化厌氧发酵技术研究
5.
Adsorption Properties of Orange Peel Adsorbent for Ni~(2+)
柑橘皮渣生物吸附剂对Ni~(2+)的吸附特性
6.
The Study on Screening Strain to Increase Citrus Pomace Fermented Feed CP;
增加柑橘皮渣发酵饲料粗蛋白含量的菌种筛选研究
7.
Study on the Production of Single Cell Protein Feed with Citrus Byproducts and Feeding Effects in Growing Pigs;
柑橘皮渣单细胞蛋白饲料生产技术及对生长猪饲喂效果研究
8.
Ultrasonic-assisted Extraction of Total Flavonoids from Orange Peel
超声波辅助乙醇提取柑橘皮渣发酵液总黄酮工艺研究
9.
Residual Analysis of Mancozeb in Orange and Soil
代森锰锌在柑橘橘肉、橘皮及土壤中的残留分析
10.
Extraction and Utilization of Orange Oil, Pectin and Glucoside in the Orange Peel;
柑橘皮中橘皮油、果胶、橙皮苷的提取与利用
11.
Research on Series Extraction Technique of Valuable Elements from Orange Peels;
柑橘皮连续提取有效成分的工艺研究
12.
Detection of Citrus Psorosis Virus by RT-PCR;
柑橘鳞皮病毒的RT-PCR检测技术研究
13.
Extraction, Purify and Antioxidation of Flavonoids in Citrus Fruit Peels;
柑橘皮黄酮提取、纯化和抗氧化性研究
14.
Genetic Diversity of Mandarin Investigated by Molecular Markers
宽皮柑橘资源遗传多样性的分子评价
15.
Preparation and characterization of mesoporous activated carbon from orange peel
柑橘皮中孔活性炭的制备及性能表征
16.
Stability of water-soluble functional compounds in citrus peel
柑橘皮水溶性功能成分的稳定性研究
17.
Effects of Pectins and Pectinesterase Activity on Creasing Fruit Formation in Orange(Citrus sinensis Osbeck)
柑橘果皮果胶及其酶活性对皱皮果形成的影响
18.
A trademark used for a citrus fruit produced by a cross of a grapefruit, an orange, and a tangerine and having a loose, wrinkled yellowish rind.
牙买加丑橘用作由葡萄柚、柑和橘杂交产生的一种柑橘属水果的商标，果皮呈黄色，松散起皱