1) Pomegranate juice
石榴果汁
1.
The test on colour retaining of pomegranate juice was done.
研究了石榴果汁花青素在不同条件下的稳定性,并进行了石榴果汁的护色实验。
2) guava juice
番石榴果汁
1.
Optimization of processing of guava juice with compound pectinase;
复合果胶酶加工番石榴果汁的工艺优化
3) pomegranate juice
石榴汁
1.
Stability of anthocyanin in pomegranate juice and its degradation kinetics;
石榴汁花色苷热稳定性及其降解动力学研究
2.
Pasteurization of pomegranate juice using high-intensity pulsed electric fields;
高压脉冲电场对石榴汁杀菌的研究
3.
Study on preparation and stability of anthocyanidin from pomegranate juice;
石榴汁花青素的制备与稳定性研究
4) pulp of pomegranate
石榴籽汁
1.
The aromatic substances in fruit,pericarp,and pulp of pomegranate were extracted with headspace solid phase micro extraction and determined by GC/MS.
利用顶空固相微萃取法提取大青皮甜石榴整体果实、石榴皮和石榴籽汁的芳香物质,气相色谱-质谱联机定性定量分析,检测香气组分。
5) sour pomegranate juice
酸石榴汁
1.
It is important to select the wine yeast with high titratable acidity resistance and its characteristic of deacidification for the sour pomegranate juice fermentation.
本文从酸、甜石榴汁成分差异,不同酵母在酸石榴汁中发酵特性,SO2对酿酒酵母代谢有机酸的影响,酿酒酵母对柠檬酸的耐性四方面进行了研究,对了解酵母的耐酸性能、解决高酸石榴及其它高酸水果的加工具有重要意义。
6) grenadine red
石榴汁红
补充资料：安石榴(Punica glanatum)，石榴科
张启泰摄
[图]
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