研究了以金柑和白砂糖为主要原料制作金柑酱的加工工艺。
Study on the Technology of Orange Beverage Made by Lactic Acid Fermentation;
综述了国内外金柑开发利用的研究进展，旨在为金柑的综合利用提供参考依据。
The research progress of developed utilization of kumquat home and abroad were summarized in this paper.
将湿冷与臭氧技术应用于金柑的贮藏保鲜，根据保鲜效果筛选出最佳保鲜方法及工艺。
The paper studied the application of humudicool combined and ozone technology for the fortunella keeping fresh.
用NTSYS-PC软件进行分析，结果表明，金柑属植物与宽皮柑橘的亲缘关系很近；
Cluster analysis via NTSYS-PC software showed that Citrus was close to Fortunella.
本研究模拟热水冲泡之条件，探讨经热水处理后之四季桔与长实金柑所含精油及挥发性成分之变化。
The objection of this study is to analyzed changes of essential oil constituents in oval kumquat and calamondin after hot water treatments.
本研究模拟热水冲泡之条件，探讨经热水处理后之四季桔与长实金柑所含精油及挥发性成分之变化。
The objection of this study is to analyzed changes of essential oil constituents in oval kumquat and calamondin after hot water treatments.
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