1.
Induction of Embryogenic Callus of Bingtang Orange (Citrus Sinensis Osbeck) and the Regeneration of Citrus Tatter Leaf Virus-free Plantlets;
冰糖橙胚性愈伤组织诱导及无碎叶病植株再生
2.
Genetic Transformation System Establishment with Mature Internodal Stem Segments of Citrus Sinensis L.Osbeck cv. Bingtang
冰糖橙成年态节间茎段遗传转化体系的建立
3.
Study on the Sugar Metabolism of Navel Orange Fruit in Different Habitats;
脐橙在不同生境下果实的糖代谢研究
4.
Study on the Agronomic Characters and Genetic Analyses of Bingtang Navel Orange;
冰糖脐橙的主要性状及遗传分析研究
5.
Extraction of Total Flavonoids from Rock Candy Navel Orange Peels by Microwave Technique
微波技术提取冰糖脐橙皮中的总黄酮
6.
Changing of Sugar and Acid Contents of Anliu Sweet Orange and Its Mutant Red Anliu Sweet Orange during Fruit Development;
暗柳橙及其突变体红暗柳橙果实发育过程中糖酸组分的变化
7.
daiquiri/5dAkErI,5daI-;`daIkErI/n(esp US)iced drink made with rum,lime juice and sugar
代基里酒（以朗姆酒、酸橙汁加糖调制的冷饮）.
8.
Studies on the Sucrose-metabolizing Enzymes in Navel Orange Fruit from Different Habitats;
不同生境下脐橙果实蔗糖代谢相关酶的研究
9.
Determination of Basic Brilliant Orange G in Brown Sugar by RP-HPLC
反相高效液相色谱法测定红糖中碱性橙的含量
10.
INDICATOR OF DEGREE OF DEACETYLATION OF CHITOSAN BY HELIANTHINE-ISATIN MIXED INDICATOR
甲基橙——靛红指示剂测定壳聚糖脱乙酰度
11.
The Study of Absorption Behavior on Methyl Orange by Aminated Magnetic Chitosan Microspheres
胺基化磁性壳聚糖微球对甲基橙的吸附研究
12.
Study on Nondestructive Measurement of Sugar Content in Navel Orange by Near-infrared Transmittance Spectroscopy
近红外透射光谱无损检测赣南脐橙糖度的研究
13.
Study on Extraction Conditions of Soluble Polysaccharides from Navel Orange Peel
从脐橙皮中提取可溶性多糖工艺条件研究
14.
Sugar content and valid acidity detection of navel orange based on feed forward neural network
基于前馈神经网络的脐橙糖度及有效酸度检测
15.
Application of Polydextrose to Replace Sucrose in Low Calorific Value Cake and Orange Juice
聚葡萄糖在低热量蛋糕、橙汁饮料中代替蔗糖的应用研究
16.
Sauces：1 Orange, 1/2 cup Orange juice, 1 tsp White vinegar, 2 tsps Sugar, 1 tsp Cornstarch, 1 tbsp Ketchup.
芡汁：鲜橙1个、橙汁1/2杯、白醋1茶匙、糖2茶匙、生粉1茶匙、茄汁1汤匙。
17.
a liquor (especially whiskey or gin) mixed with lemon or lime juice and sugar.
混合有柠檬或酸橙汁和糖的酒精饮料（尤其是威士忌或杜松子酒）。
18.
rum and lime or lemon juice with sugar and sometimes bitters.
由浪姆酒、酸橙或带有糖的柠檬汁和有时有苦味的酒混合而成的酒。