橙果
橙果-
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
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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 .
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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 .