apricot fruit信息详情
杏果
apricot───adj.杏黄色的；n.杏，杏子；[园艺]杏树；杏黄色
apricot orange───杏橙
apricot kernel───[食品]杏仁；杏核油
brandied apricot───白兰地杏
apricot jam───杏梅酱；杏酱；n.杏子酱
blenheim apricot───布伦海姆杏
fruit───vt.使……结果实；vi.结果实；n.水果；产物；n.(Fruit)人名；(法)弗吕；(英)弗鲁特
apricot kernel oil───[油脂]杏仁油
granadilla fruit───石榴果
According to research apricot is the fruit with the richest level of vitamin B17 which is a highly effective anti-cancer substance and possess the ability to eliminate cancer cells.───据研究，杏是维生素b17含量最丰富的果品，而维生素b17是极为有效的抗癌物质，对癌细胞具有杀灭作用。
The results indicated that the steam distillation-extraction was a better method for extracting aroma components from apricot fruit.───结果表明：水蒸气蒸馏萃取法能较好地提取杏果实香气成分。
This paper studied the growth curve and content variation of Vitamine c, organic acid and soluble sugar, which in the Chuanzhihong apricot fruit during the process of fruit development.───系统分析了串枝红杏果实生长动态及发育过程中维生素c、有机酸、可溶性糖的变化规律。
Apricot - apricot fruit color brightly colored, fragrant, sweet fruit foam, another "sweet plum" in the world.───杏-杏果色鲜艳亮丽，香味四溢，果肉鲜甜绵软，又有“甜梅”的美誉。
Causal agent identification of apricot fruit black spot and biological characteristics of the pathogen───杏果实黑斑病病原鉴定及病原菌生物学特性
Comparison of aroma components from apricot fruit obtained by steam distillation-extraction and solvent extraction───蒸馏-萃取法与溶剂萃取法提取杏果实香气成分的比较
Research on development dynamic state of Xinjiang apricot fruit───新疆杏品种果实发育动态研究
Determination of Aroma Components from Apricot Fruit by Gas Chromatography-Mass Spectrometry───杏果实香气成分的气相色谱-质谱分析
Effects of Exogenous Ascorbic Acid on Post Harvest Senescence of Apricot Fruit───外源抗坏血酸对杏果实采后衰老的影响
The 1992 vintage has light melon and apricot fruit flavours on the bouquet, with a rich and flavoursome palate.