1.
Production of preserved fruits of low-sugar and original flavor and vacuum-assisted impregnation apparatus
低糖原味果脯生产与真空辅助浸渍装置
2.
Screening the processing of low-sugar preserved fruit of seed used watermelon peel
低糖籽瓜皮果脯加工工艺条件的筛选
3.
APPLICATION OF HACCP SYSTEM TO CONTROL QUALITY OF LOW-SUGAR ONION PRESERVED FRUIT
HACCP系统控制低糖洋葱果脯质量探讨
4.
ADVANCED STUDY ON THE KEY TECHNOLOGY OF THE LOW SUGARED CHESTNUT IN PROCESS
低糖板栗果脯加工关键技术研究进展
5.
Decolorization of Waste Sugar Solution by active carbon in the Production of Preserved Sweet Potato
活性炭对甘薯果脯废糖液的脱色效果研究
6.
Effect of Sugar Permeability Technique by Microwave on Quality of Preserved Small Tomato
微波渗糖工艺对圣女果果脯品质的影响
7.
A candy flavored with mint.
薄荷糖有薄荷味的糖果
8.
Prune stuffing: Stuffing the bird with fruit adds flavour and is itself delicious. Prune stuffing is my personal favourite with goose.
西梅脯馅料：把调味水果放到火鸡肚子里使火鸡味道绝佳。西脯梅馅料是本人的最爱。
9.
tudies of the Production Technique of Clearing Concentrated Sugar Solution Come from Produce Preserved Hawthorn
生产山楂果脯剩余浓糖汁澄清工艺研究
10.
Research on clarification and detreated of cherry tomato′s sugar cooking liquid
樱桃番茄果脯糖煮液的澄清与脱色研究
11.
Maillard Reaction of Fructose and Its Application in Tobacco
果糖与脯氨酸的Maillard反应及其在烟草中应用研究
12.
Sugar content does not increase after harvest, but acids are broken down during ripening, thus decreasing tartness.
采收以后，糖份不会再增加，果酸渐渐的分解，降低蓝莓的酸涩味。
13.
Research on clarification and decolorization of waste sugar solution of preserved sweet potato
甘薯果脯废糖液果胶酶澄清及活性炭脱色工艺研究
14.
Deep, dense and rich showing tones of chocolate and prunes, this is full bodied with soft, velvety tannins.
此酒颜色深厚，蕴涵着巧克力和果脯的气息，单宁柔顺耐人寻味。
15.
luscious chocolate bonbons;
美味的巧克力糖果；
16.
a candy that is flavored with a mint oil.
用薄荷油调味的糖果。
17.
A fruit-flavored, usually chewy candy or lozenge.
枣味胶糖一种枣味糖果或糖锭，通常耐嚼
18.
The main material of this drink is tomato and the supplementary raw materials are sugar, thickening agent, seasoning matter etc.
番茄果茶饮料是以番茄为主要原料,白糖,调味料,增稠剂等为辅料。