New process of apple vinegar making in terms of apple pulp preparation,alcoholic and acetic fermentation was explored,moreover,the process technology and main operation points of apple vinegar were analyzed.
探索了以鲜苹果为原料加工制成苹果浆,再经酒精发酵和醋酸发酵酿制苹果醋的新工艺,并分析了苹果醋的加工工艺和操作要点。
The thesis searched the new process of apple cider vinegar,which is brewed with apple pulp by using fresh apple as raw material,and through alcohol fermentation and acetic fermentation.
探索了以鲜苹果为原料加工制成苹果浆,经过酒精发酵和醋酸发酵酿制苹果醋的新工艺,分析了苹果醋的加工工艺和操作要点。
Simplification of prediction model for apple sugar content using net analyte preprocessing;
利用净分析物预处理法简化苹果糖度预测模型
Optimization of extraction process of Malus pumila polysaccharides from apple pomace;
苹果多糖提取的优化工艺研究
Temperature Compensation for Calibration Model of Apple Fruit Soluble Solids Contents by Near Infrared Reflectance
苹果糖度近红外光谱分析模型的温度补偿
A Quick and Non-destructive Measurement of Soluble Solids Content of Apple Based on Visible/Near Infrared Spectroscopy
基于光谱技术的苹果糖度快速无损检测研究
Apples stewed to a pulp, sweetened, and sometimes spiced.
苹果酱,苹果泥炖成果浆后加糖,有时加香料的苹果制品
Modeling of Sugar Content Based on NIRS During Cider-Making Fermentation
苹果酒发酵过程中糖度近红外光谱检测模型的建立
an apple that is covered with a candy-like substance.
包有一层糖果似的东西的苹果。
pie containing sliced apples and sugar.
夹苹果切片和碎果糖的馅饼。
Study on Sugar Organic Acid and Phenolic Compounds of Processing Apple Fruit;
加工苹果果实中糖酸和酚类物质研究
Apple pie. Apple pie. Apple pie. SOUP!
苹果派，苹果派，苹果派，汤！
ap-ple jui-cy, ap-ple sweet.
苹果 多汁，苹果 甜。
puree of stewed apples usually sweetened and spiced.
炖苹果的浓汤，通常加糖和香料。
On the long table were rosy apples and chunks of maple sugar.
长桌上放着红色的苹果和槭糖块。
I'll give you three sweets in exchange for an apple.
我拿三块糖换你一个苹果。
Studies on Some Enzymes and Carbohyrates in Nectaries of Mdlus pumila Mill and Prunus armeniaca L. Flowers
杏、苹果花内蜜腺几种糖和酶的研究
Effect of Sugar-soarking on Apple Chips by Explosion-puffing Drying Technology
浸糖工艺对气流膨化苹果脆片的影响
One apple. Two apples. Three apples. Four apples.
一个苹果。两个苹果。三个苹果。四个苹果。
Study on the structure,monosaccharide composition and stability of apple pectin
苹果果胶的结构、单糖组分和稳定性研究
Relationship between the Characteristics of Sugar Accumulation and Fruit Quality in Apple(Malus domestica Borkh.) Fruit
苹果果实糖积累特性与品质形成的关系
Advanced Research on Isolation and Antioxidative Activity of Malus Pumila Polysaccharides from Apple Pomace;
苹果多糖的分离纯化与抗氧化活性深入研究