基本释义:

柿子辣

网络释义

1)bell pepper,柿子辣

2)sweet pepper,柿子辣

3)persimmon,柿子

4)kaki,柿子

5)persimmon wine,柿子果酒

6)persimmon tannin,柿子单宁

7)persimmon juice,柿子汁

8)persimmon vinegar,柿子醋

9)persimmon ice cream,柿子霜

10)persimmon liquor,柿子白酒

用法和例句

Research on the extraction methods of tannin from persimmon (Diospryros kaki L) fruit;

柿子单宁优化提取工艺探讨

Fermentation Characterization of a Strain on Making Persimmon Wine and Sequence Identification;

一株酵母菌酿造柿子酒的发酵特性及其序列鉴定

Research on the technology of persimmon-fruit vinegar in liquid-state fermentation;

液体发酵柿子醋的工艺研究

Study on the fermentation techniques and quality control of persimmon wine;

柿子果酒的生产工艺与质量控制

The non-biological and biological stability of the persimmon wine(alcohol degree as 11.

3%Vol的柿子果酒的非生物和生物稳定性。

Based on the brewing characteristics of wine, the present work focused on the improvement of aroma of persimmon wine.

本研究以果酒的酿造特点为依据,以改善现有柿子果酒香气为主要目标,从自然界基质中分离筛选得到2株酵母菌,并在此基础上改进了发酵工艺,使产品风味得以改善。

The interaction between persimmon tannin and bovine serum albumin (BSA) and the mechanism of fluorescence quench were studied by fluorescence spectroscopy and ultraviolet-visible absorption spectroscopy.

采用荧光光谱和紫外吸收光谱法研究了柿子单宁对牛血清白蛋白(BSA)的荧光猝灭作用。

Exploitation of honey-persimmon juice fermented drink;

蜂蜜-柿子汁发酵饮料的研制

The production technology of Luoyang Huaguoshan persimmon vinegar;

洛阳花果山柿子醋的生产技术

The persimmon vinegar would be turbid because of the non-biological oxidation during its producing and reserving process.

柿子醋在其生产和贮存过程中 ,会因为发生非生物性氧化而产生浑浊现象。