果汁含量的英文

• juice content

• "果汁"英文翻译    fruit juice
• "含量"英文翻译    content
• "果汁" 英文翻译 :    fruit juice; must; ade◇果汁冰水 shrub; 果汁胶化 [有机化学] pectization; 果汁糖浆 rob; 果汁甜酒 shrub; 果汁压榨器 reamer
• "含量" 英文翻译 :    content 净含量 net contents; 牛奶的乳糖含量 the lactose content of the milk; 油的脂含量 the ester content of oil
• "冰果汁" 英文翻译 :    chilled juice
• "纯果汁" 英文翻译 :    absolute juice
• "芬果汁" 英文翻译 :    finland juice
• "果汁杯" 英文翻译 :    juice glass
• "果汁冻" 英文翻译 :    fruit juice gel
• "果汁粉" 英文翻译 :    dried fruit juice; fruit powder; juice powder; powdered juice
• "果汁机" 英文翻译 :    blender; fruit and vegetable juice extractor
• "果汁类" 英文翻译 :    fruite juices
• "果汁瓶" 英文翻译 :    juice bottle
• "果汁摊" 英文翻译 :    juicery
• "果汁糖" 英文翻译 :    fruit drop | fruit drops
• "喝果汁" 英文翻译 :    drink milk
• "浆果汁" 英文翻译 :    berry juice; raspberry syrup
• "冷果汁" 英文翻译 :    chilled fruit juice
• "芒果汁" 英文翻译 :    mango juice
• "苹果汁" 英文翻译 :    a le juice; apple juice; cider; cyder
• "什果汁" 英文翻译 :    fruit juice
• "是果汁" 英文翻译 :    juice juice
• "水果汁" 英文翻译 :    fruice; fruit juice
• "酸果汁" 英文翻译 :    verjuice
• "鲜果汁" 英文翻译 :    crush

• Determination of juice content in chinese hawthorn juice and its drinks
  山楂汁及其饮料中果汁含量的测定
• Determination of juice content in orange , mandarine , tangerine juice and their drinks
  橙柑桔汁及其饮料中果汁含量的测定
• Determination of juice content in orange , mandarine , tangerine juice and their drinks
  橙柑桔汁及其饮料中果汁含量的测定
• The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0 . 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature , and frozen storage was the best store method of greengage concentrated juice
  摘要结果表明：在青梅果打浆时加入质量分数为0 . 2 %的异抗坏血酸钠，可防止果汁氧化褐变而保持天然淡黄色泽；减压浓缩较常压浓缩明显抑制了非酶褐变的发生；随着果汁含量和加工温度的提高，非酶褐变加快，色泽加深；低温有利于青梅浓缩汁的贮藏，冷冻贮藏是最佳的贮藏条件。