网络释义专业释义英英释义
技术文摘 关键词:橘皮,椪柑,香精油,水蒸汽蒸馏 [gap=827]Key words：orange peel;ponkan;essential oil;steam distillation
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yichang ponkan 宜昌椪柑
Yongchun ponkan 永春芦柑
And Ponkan Fresh Bags 及芦柑保鲜袋
ponkan peel 椪柑皮
Seedless Ponkan 无核芦柑
Jinshui Ponkan 金水柑
Ponkan seed oil 椪柑籽油
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椪柑 - 引用次数：22
Lower PPO activity was the significant feature of post-harvest physiology of Jinchen,Ponkan and Satsuma mandarin fruits.
PPO酶活性较低是锦橙、椪柑、温州蜜柑果实采后生理的特征之一。
参考来源 - 柑橘贮藏期果皮褐斑的生理生化机理研究 -
椪柑 - 引用次数：5
The 80% ethanol extract from Gongshui white pomelo peel had the potential to reduce ferric ions, but its reducing power was weaker than those of 80% ethanol extract from ponkan peel, VC and PG.
贡水白柚柚皮乙醇提取物具有一定的还原力，但弱于椪柑皮乙醇提取物、PG 和VC。
参考来源 - 贡水白柚柚皮黄酮的体外抗氧化作用碰柑
·2,447,543篇论文数据，部分数据来源于NoteExpress
Ponkan
- abstract: Ponkan (Chinese: 椪柑, Japanese: ポンカン) ('Chinese Honey Orange')– is a variety of the tangerine, but its fruits are the size of oranges. The fruit is round and around 7-8 cm wide in size.
以上来源于: WordNet
双语例句
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The ponkan mandarin is an advantageous variety of the Chinese citrus production and has the unique status in the world.
芦柑是中国柑橘生产的优势品种，在世界柑橘生产中具有独特的地位。
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The fermentation process of Ponkan fruit wine was studied with Ponkan juice and highly-active dry yeast used as the raw material and culture, respectively.
以椪柑果汁为主要原料，酿酒高活性干酵母为发酵菌种，研究了椪柑果酒的发酵工艺。
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Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment.
以椪柑果汁为原料，采用液态发酵法制取椪柑果醋，通过单因素试验和正交试验，探讨椪柑果醋生产工艺条件。
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