橘柑 的英文怎麼說
中文拼音 [júgān]
橘柑
英文
tangor-
Improvement of shoot - tip micrografting through adventitious bud induction from citrus stem explants
利用柑橘莖段誘導不定芽改進微芽嫁接技術的研究Anecdotal evidence suggests that diets high in sugar, citrus, and cereal grains may trigger canker sores
有事實證據表明大量飲用糖，柑橘，穀粒或許會觸發口腔潰瘍。Flavonoids such as catechins derived from natural plants, including teas, grapes, citruses, and persimmon etc. have been shown to exert a wide range of antioxidants, serum lipid reduction, ant if lamination and anticancer properties, resulting in deeply research on its " autoxidation and mechanisms of antioxidant activies and in healthy function recognition by scholars of medical science and food nutrition
兒茶素等類黃酮類物質廣泛存在於茶葉、葡萄、柑橘、柿等多種天然植物中，它具有抗氧化、降血脂、消炎抗癌等多種功效，其保健功能已得到全世界醫學界和食品營養界的公認，國內外很多學者對兒茶素等類黃酮類物質的自動氧化及抗氧化機理進行了詳細而深入的研究。Wormwood, bergamot, cardamom, lavender, orange blossom, cinnamon, cumin, wood, musk, amber, vanilla, tonka bean
混含有柑橘花，肉桂，茴香。之後散發木，麝香，琥珀，香草和薰衣豆香。And lots of the really sweet and tart stuff, too, including citrus fruit, peaches, kiwi, cherries, blueberries, cranberries, strawberries, cantaloupe and other melons
另外還有很多甜酸辛辣的食材，包括柑橘類水果、桃子、奇異果、櫻桃、藍莓、小紅莓、草莓、羅馬甜瓜及其他甜瓜。Analysis of major carotenoid composition and its content in citrus fruit
柑橘果實主要類胡蘿卜素成分及含量分析Ferruzzi is currently conducting a study examining whether citrus juices and vitamin c increase catechin absorption in lab animals
費魯齊目前正在從事一項研究，在實驗室動物身上研究柑橘類果汁和維生素c是否能增加兒茶素的吸收水平。Automatic citrus grading based on computer vision
基於計算機視覺的柑橘自動化分級In fruit of most citrus reticulata varities, p - cryptoxanthin was the main carotenoid component in pulp and its content approximated lutein content in peel
在寬皮柑橘中，果肉以積累-隱黃質為主，果皮-隱黃質與葉黃質含量接近。Lutein, zeaxanthin and p - cryptoxanthin content in peel was about 2. 5 - 15 times as their respective content in pulp on the basis of fresh weight hence the peel was the principal location for the carotenoid stock in citrus fruit. 2
與果肉相比，柑橘果皮單位鮮重葉黃質、玉米黃素、 -隱黃質的含量為果肉的2 . 5 15倍，是柑橘主要的類胡蘿卜素庫存部位。With development and maturation of citrus fruit, chlorophyll content of citrus fruit peel decreased, being acompanied by a gradual decrease in a - carotene and p - carotene which are known to be in the upstream of carotenoid biosynthesis pathway. the decrease continued up to complete vanishment of the carotenes. on the other hand, p - cryptoxanthin, p - citraurin and zeaxanthin that are in the downstream of carotenoid biosynthesis pathway increased steadily and became the principal carotenoid components
隨著柑橘果實發育和成熟，果皮葉綠素含量下降，與此同時，位於類胡蘿卜素生物合成途徑上游的-胡蘿卜素、 -胡蘿卜素等胡蘿卜素成分逐漸下降直至消失，而在類胡蘿卜素生物合成途徑下游的-隱黃質、 -檸烏素、玉米黃素等葉黃素成分逐漸上升，使得類胡蘿卜素總量先略微下降后迅速上升；果實褪綠並呈現其特徵色澤。L. in both peel and pulp of citrus fruit, the major carotenoids were lutein, zeaxanthin and p - cryptoxanthin. p - carotene content was lower than lutein, zeaxanthin and p - cryptoxanthin content and a - carotene was less than p - carotene. among the 53 varieties tested, lycopene was detected only in pulp of cara cara navel orange
柑橘果皮和果肉中均以葉黃質、玉米黃素、 -隱黃質為主， -胡蘿卜素含量較低， -胡蘿卜素極低；參試品種除紅肉臍橙果肉含有番茄紅素外，其餘均未檢測到。In order to elucidate the physiological mechanism of carotenoid formation in citrus fruit, we determined a - carotene, p - carotene, lycopene, p - cryptoxanthin, zeaxanthin and lutein content in 53 varieties that belong to various citrus types using hplc, analyzed the possible connection between color formation and carotenoid accumulation, and studied the effects of light. ga3 and mpta on carotenoid biosynthesis in peel of citrus fruit. the results are summarized below
為探討柑橘果實類胡蘿卜素形成的生理機制，本論文運用hplc技術測定了我國寬皮柑桔類、橙類、柚類及雜柑類等不同柑橘類型共53個品種（系）的-胡蘿卜素、 -胡蘿卜素、番茄紅素、 -隱黃質、玉米黃素、葉黃質六種類胡蘿卜素的含量，分析了柑橘果實不同色澤的呈現與果皮類胡蘿卜素積累的可能聯系，並探討了光照、 ga _ 3 、 mpta等不同處理對柑橘果皮類胡蘿卜素形成的調控機制，主要結果如下： 1Our ciementine soup foiiowed by roast duck with currant giaze
.我們的克萊門蒂柑橘湯主菜是加侖汁烤鴨Our clementine soup followed by roast duck with currant glaze
.我們的克萊門蒂柑橘湯主菜是加侖汁烤鴨. . our clementine soup followed by roast duck with currant glaze.
. . .我們的克萊門蒂柑橘湯主菜是加侖汁烤鴨. .A pale straw green color. intense varietal aroma with dominant characters of grapefruit, citrus blooms, and apricots. a concentrated balanced wine with good acidity and a long, lingering aftertaste
稻草般的青綠色澤，清澈淡雅。葡萄品種特有的柚子、柑橘花及一絲黑醋栗的芬芳十分突出。酒體醇郁，富有力度，精緻的果酸與持久的回味達到完美平衡。The pumpkin is the only esculent of the orange family that will thrive in the north.
南瓜是柑橘科中唯一能在北方種植的蔬菜。Pesticide - guidelines for the field efficacy trials - part 94 : fungicides against foot rot of citrus
農藥田間藥效試驗準則二第94部分：殺菌劑防治柑橘腳腐病Got it. - t angeri ne
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