litchi fruit
荔枝果实
常用释义
英式发音
美式发音
基本释义
- 荔枝果实
例句
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1·Nanshan climate, soil makes litchi fruit Pibao, Roucui, sweet taste, by people's favorite.南山的气候、土壤使得荔枝果实皮薄、肉脆、味道甜美，深受人们的喜爱。
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2·The effect of cellulase, hemicellulase and pectinase on litchi fruit pulp liquefaction was studied.研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
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3·This research result would provide the reference to the prediction of the Litchi fruit maturity period.研究结果对开展“妃子笑”果实成熟期预报服务有积极意义。
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4·Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。
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5·The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。
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6·This paper analyzed the fermentation conditions impacting on the quality of litchi fruit wine, and determined the litchi wine fermentation technology.分析发酵条件对荔枝果酒品质的影响，确定荔枝果酒的发酵工艺。
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7·Free amino acids s content and composition in Litchi fruit stones extraction and eluate by 732 cation exchange resin were determined by ICS-2500 ion chromatograph.为测定荔枝核中的游离氨基酸，采用ICS - 2500离子色谱分析仪，分别测定了荔枝核提取液与732阳离子交换树脂洗脱液中的氨基酸的组成和含量。
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8·The effect of clarifying litchi fruit vinegar using chitosan was investigated, and changes in the major components in it before and after clarification were detected.研究了壳聚糖对荔枝果醋的澄清效果，测定了荔枝果醋澄清前后主要成分的变化。
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9·The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine. The fermentation process would produce excess volatile acids.在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。
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10·Longan is a tropical tree found in China, Indonesia, and Southeast Asia. The fruit is close relative to litchi.龙眼是长在中国、印度尼西亚和东南亚的一种热带果树。果实与荔枝极其相近。