荔枝壳摸上去像皮革似的，没熟时为绿色，熟时为红色。
The shell, leathery to the touch, is green when unripe and full red when ripe.
以荔枝壳为原料，在酸性条件下浸提荔枝壳红色素，并对其稳定性进行了研究。
The stability of the red pigment in litchi shell, which was extracted by acidic solution leaching from litchi shell, was studied.
本文对荔枝壳中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。
The activity of PPO of lichi hull and the control effect for different inhibitor were studied in this paper.
本文对荔枝壳中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。
The activity of PPO of lichi hull and the control effect for different inhibitor were studied in this paper.
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