1.
Study on Extraction and Extractive Stability of Pigment from Skin of Pitaya;
火龙果果皮色素的提取及稳定性研究
2.
Extraction and Stabilization of Pigments from Rambutan (Nephelium lappaceum L.) Fruit Pericarp
红毛丹果皮色素的提取及其稳定性的研究
3.
Study on ultrasonic extraction of Leshan Gu Litchi pericarp pigment
超声波提取乐山古荔枝果皮色素的研究
4.
The Studies on the Stability and Qualitative and Quantitative Analysis of Flavonoids in Pigment of Winter Jujube Peel;
冬枣果皮色素稳定性研究及其黄酮类成分定性定量分析
5.
The color of red grapes is in the skin.
红葡萄的色素存在于果皮中。
6.
Influencing Factors of the Stability of Red Pigment in Rhaphiolepis Indica Peels;
石斑木果皮红色素稳定性的影响因子
7.
"Wines may be classified according to colour as red, rosé (pink), or white; colour depends on whether the skins of red grapes are allowed to ferment with the juice."
葡萄酒按颜色可分为红色、玫瑰色(粉红色)和白色。果皮的色素熔入果汁内,使酒色加深。
8.
Study on Extraction Technology and Stability of the Angeleno Pericarp Haematochrome;
安哥诺李果皮红色素的提取工艺及稳定性研究
9.
Study on Extraction Red Pigment of Garcinia mangostana L. with Ultrasonic Technology
超声波提取山竺果皮红色素工艺的研究
10.
Microwave-assisted Extraction of the Red Pigment from Embelia laeta Pulp
酸藤子果皮红色素微波法提取工艺研究
11.
Study on Continuous Extraction and Purification of the Pigment, Pectin and Hesperidin from Tangerine Peel;
桔皮色素、果胶和橙皮苷的连续提取及精制的研究
12.
Skin colour ranges from light Buff to Brown to purplish red; the pulp may be white (highest in starch) to orange (also high in carotene) to purple.
外皮由淡黄色到棕色到紫红色,果肉则由白色(含高淀粉)到橙色(富含胡萝卜素)直到紫色。
13.
crisp apple with dark red skin.
暗红色果皮的脆苹果。
14.
Testing of the stability of the Dark Brown Pigment of the walnut hust by hydroextr act from different means dry walnut epicarp
不同方法干燥的核桃外果皮中棕褐色色素稳定性测试
15.
Isolation of Malvidin 3-O-glucoside by Preparative High Performance Liquid Chromatography;
葡萄果皮中花色素苷单体二甲花翠素3-O-葡萄糖苷的分离纯化
16.
Relationship Between Color Formation and Change in Composition of Carotenoids in Peel of Citrus Fruit
柑橘果皮颜色的形成与类胡萝卜素组分变化的关系
17.
"The fruit is slightly flattened at each end and has a loose, reddish orange peel. Easily separated segments of tender, juicy, richly flavoured pulp are abundant in vitamin C."
果实两端稍扁,果皮易剥离,浅红－橙色。瓤囊易分离,果肉香甜多汁,富含维生素C
18.
pigment epithelium layer
色素上皮层 -视网膜