orange juice

"Bright" and "Dark" in Akutagawa-ryunosuke s Orange;

《桔子》中芥川龙之介的“明”与“暗”

Determination of trace elements in ponkan orange by flame atomic absorption spectrometry;

云南石屏碰柑桔子中微量元素研究

Methods:Spectrophotometry was used to determine the antihydroxyl radical activity of apple, Chinese gooseberry, orange, and pear.

目的:比较苹果、猕猴桃、桔子、梨对羟自由基(。

This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.

本文介绍了用桔子汁为原料,经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。

Development of lactic acid beverage with orange juice;

以桔子汁为主要原料,研制乳酸饮料,运用正交实验确定其最佳工艺参数为乳酸菌接种量为5%、加糖量为7%、发酵温度为42℃、发酵时间为24h。