橙果

橙果橙果
  1. 超低氧处理对贮藏期间甜橙果实挥发性物质含量的影响

    Effect of Ultra Low-oxygen Treatment on Content of Volatile Compounds in Sweet Orange Fruits During Storage

  2. 多汁的杏和李子与波兰香肠串在一起,然后涂上橙果酱和五香粉组合,不可抗拒的味道,香甜的可口组合。

    Juicy apricots and plums are threaded with Polish sausage then coated with an orange marmalade and five-spice powder combination for an irresistible sweet and savory flavor mix .

  3. 主要研究结果如下:1.宜昌橙果皮提取物中总多酚、总黄酮和主要黄酮类化合物的含量均高于果肉提取物。

    The main results are as follows : 1 . According to the results obtained , the contents of total polyphenol , total flavonoids and the main flavonoids were higher in Citrus ichangensis peel extract compared with the pulp extract . 2 .