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1)  Dry citrus wine
柑桔干酒
2)  orange [英]['ɔrɪndʒ]  [美]['ɔrɪndʒ]
柑桔
1.
Comparative research on two fermentation methods of orange wine;
柑桔果酒2种发酵方法的比较研究
2.
Study on the Technology of Orange Beverage Made by Lactic Acid Fermentation;
柑桔乳酸菌饮料制作工艺的研究
3.
Experimental study on zymotechnics of orange vinegar;
柑桔保健果醋酿制工艺的研究
3)  citrus [英]['sɪtrəs]  [美]['sɪtrəs]
柑桔
1.
Studies and utilizations on limonoids from citrus frutis;
柑桔果实柠檬苦素类化合物的研究与应用
2.
Advances in Biological Activity of Citrus Flavonoids;
柑桔类黄酮生物活性的研究进展
3.
Study on EDTA used an auxiliary agent for corroding of citrus segment membrance;
EDTA作为柑桔脱囊衣助剂的研究
4)  Oranges [英]['ɔ:rindʒ]  [美]['ɔrɪndʒ]
柑桔
1.
Determination of Cadusafos Residue in Oranges by Capillary Gas Chromatography;
气相色谱法测定柑桔中的硫线磷
2.
The Impact of Different Proportion of Nitrogen,Phosphor and Potassium during the Fertilization on Oranges Quality and Quantity;
氮磷钾不同配方施肥对柑桔产量及品质的影响
3.
Effects of 2-aminobutane on Shelf-life of Oranges and Human Health
仲丁胺保鲜剂延长柑桔保鲜期及对人体健康的影响
5)  mandarin orange
柑桔
1.
Gas chromatographic determination of pyridaben residues in mandarin orange;
柑桔中速螨酮残留的气相色谱测定
2.
Tests were made on cutting short young mandarin orange trees to promote shooting.
进行了幼龄柑桔短截促梢的试验。
3.
Systematical comparative studies on the growth state of mandarin oranges, “Good Place” green food, and the influence of environmental factors, such as climate and soil, on the quality of fruits were carried out.
对“好地方”牌绿色食品柑桔的生长状况、气象、土壤等环境因素对果实质量的影响进行了较系统的研究。
6)  citrus essential oil
柑桔精油
1.
Optimization of the technology for the extraction of citrus essential oil by microcapsule and aqueous two-phase system;
微胶囊双水相提取柑桔精油的工艺优化
补充资料:干酒
一种不含糖分的酒,多用葡萄酿成。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条