1) almond gels
扁桃胶
1.
In order to reasonably and efficiently develop and utilize almond gels,the law for the changes of texture properties in different mass fractions of almond gels was studied by using TA-XT2i texture analyzer.
为了合理高效开发利用扁桃胶,利用TA-XT 2 i质构仪研究了不同质量分数的扁桃凝胶质构特性的变化规律。
2) almond
扁桃
1.
The Analysis of Nutrient Substances in 34 Common Almond Seeds at Home and Abroad;
34个普通扁桃种仁营养成分分析
2.
Optimization of SSR Reaction System in Almond;
扁桃SSR反应体系的优化
3.
Cultivation,utilization and developmental prospect of almond;
扁桃的栽培利用及其发展前景
3) Amygdalus communis
扁桃
1.
Amygdalus communis Cultural Management,and Developmental Utilization;
扁桃的栽培管理及开发利用
2.
The Growth Characteristics of Branch, Flower Bud and Fruit of Amygdalus communis in Introducing Regions in Kunming;
扁桃在昆明引种区的枝条、花芽及果实生长特性
4) (S)-mandelic acid
（S）-扁桃酸
5) (S)-(+)-mandelic acid
（S）-（+）-扁桃酸
6) DL-mandelic acid
DL-扁桃酸
1.
Study on synthesis of DL-mandelic acid;
DL-扁桃酸的合成工艺研究
2.
Methods: 1 Mixed d-pseudoephedrine and dl-mandelic acid in unhydrated alcohol ,add saturated Ca2+ solution, separate the precipitate and liquor ,get the d-and l-mandelic acid.
方法:1、将拆分剂d-伪麻黄碱与dl-扁桃酸混合,在无水乙醇中成盐,加入含Ca2+溶液,析出沉淀,分别对沉淀和母液进行处理,得到d-扁桃酸和l-扁桃酸粗品,用甲苯重结晶,获得光学纯d-扁桃酸和l-扁桃酸。
参考词条
补充资料：扁桃苷
分子式：
CAS号：
性质： 见苦杏仁苷
CAS号：
性质： 见苦杏仁苷
说明：补充资料仅用于学习参考，请勿用于其它任何用途。