柑桔类植物的果实表皮中富含胶质、纤维素和多聚糖，这些成分能够被转化为糖，经发酵后再变成酒精。
Citrus waste is rich in pectin, cellulose, and polysaccharides, which can be turned into sugars and fermented into alcohol.
着重介绍了柑桔果皮中果胶、发性物质及各种配糖体的综合开发利用。
The comprehensive utilization of pectins, volatile materials and various glucosides of citrus peels were recommended emphatically.
农牧业产品：玉米、糖、甜菜、麦、土豆、葡萄、橄榄、柑桔、牛肉、猪、乳产品、鸡蛋。
Agricultural products: maize, sugar, beets, wheat, potatoes, grapes, olives, citrus fruit, beef, pigs, dairy products, eggs.
研究了固定化细胞发酵柑桔果酒的方法，与游离细胞发酵法比较，固定化细胞发酵具有残糖含量少，橘红酒色较深的优点。
Orange wine fermented both by immobilized cells and by free cells was compared in the paper. Fermentation by immobilized cells reduced residue sugar, and the product had deep orange red color.
该药物浓度在高达抑制生长浓度100倍时，对柑桔青霉12小时周期和构巢曲霉5小时周期的葡萄糖氧化作用无影响。
The drug, at concentrations up to 100 times those which inhibited growth, had no effect on glucose oxidation by P. italicum during a 12-hr period or by A. nidulans during a 5-hr period.
该药物浓度在高达抑制生长浓度100倍时，对柑桔青霉12小时周期和构巢曲霉5小时周期的葡萄糖氧化作用无影响。
The drug, at concentrations up to 100 times those which inhibited growth, had no effect on glucose oxidation by P. italicum during a 12-hr period or by A. nidulans during a 5-hr period.
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