1.
juice bearing body (=juice sac)
(柑桔果实的)汁囊
2.
Flavonoids are one kind of the most important substance in citrus fruits.
类黄酮是柑桔果实中的重要成分之一。
3.
Citrus Fruit Enlargement and the Analysis of the Relationship between Meteorological Conditions
柑桔果实膨大与气象条件的关系浅析
4.
Changes of Naringin in Citrus Fruits
不同品种柑桔果实中柚皮苷的含量变化
5.
Determinantion and Characteristic of Flavonoids in Citrus Fruits of Different Species;
柑桔果实主要类黄酮成分检测及含量分析
6.
Effect of Calcium Treatment on Oleocellosis Development and External Quality of Citrus Fruit
树冠喷钙对柑桔果实油斑病及外观品质的影响
7.
Effect of chito-oligosaccharide treatment on storage quality of citrus fruit
壳寡糖处理对柑桔果实贮藏品质的影响
8.
Mechanism of Puffiness and the Methods of Control in Citrus Fruit Ⅱ.Relation between Puffiness and Senescence of the Early maturing Satsuma Mandarin
柑桔果实浮皮发生机理及控制途径研究Ⅱ.特早熟温州蜜柑果实浮皮与衰老的关系
9.
Study on the Characterization of Citrus Fruits Quality, Flavonoids and the Determination of the Adulteration of Orange Juice;
柑桔果实品质和类黄酮的含量特征及橙汁掺假检测的研究
10.
Citrus nematodiasis is one of major diseases on citrus plants.
柑桔线虫病是柑桔类果树的重要病害。
11.
round yellow to orange fruit of any of several citrus trees.
几种柑桔属植物的、圆的、黄色到橙色果实。
12.
Study on the Fertility of Citrus Somatic Hybrid and the Fruit Development of Empty-seed Pummelo;
柑桔体细胞杂种育性和柚瘪籽果实发育的研究
13.
Packaging or apples and citrus fruit
GB/T13607-1992苹果、柑桔包装
14.
Oranges and lemons are citrus fruits.
桔子和柠檬是柑桔属水果。
15.
any of numerous fruits of the genus Citrus having thick rind and juicy pulp; grown in warm regions.
各种柑桔属植物的果实，果皮粗厚，果肉多汁；生长在温暖的地区。
16.
Study of Mandarin Orange Yellow,Mandarin Oil and Pectin Extraction from Mandarin Orange Peels
从桔皮中提取柑桔黄、桔油、果胶的技术研究
17.
Using citrus as material, through bioenzyme treatment with citrus juice and debitter, and pure yeast fermentation, we produced a new type citrus wine.
采用柑桔为原料,生物酶法处理果汁、苦,纯种酵母生产新型柑桔果酒。
18.
sweet cider heated with spices and citrus fruit.
甜的苹果酒，掺香料和柑桔水果后加热。