青年中文apricot fruit的意思
apricot fruit中文翻譯：
杏果
apricot───adj.杏黃色的；n.杏，杏子；[園藝]杏樹；杏黃色
apricot orange───杏橙
apricot kernel───[食品]杏仁；杏核油
brandied apricot───白蘭地杏
apricot jam───杏梅醬；杏醬；n.杏子醬
blenheim apricot───布倫海姆杏
fruit───vt.使……結果實；vi.結果實；n.水果；產物；n.(Fruit)人名；(法)弗呂；(英)弗魯特
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.───據研究，杏是維生素b17含量最豐富的果品，而維生素b17是極為有效的抗癌物質，對癌細胞具有殺滅作用。
The results indicated that the steam distillation-extraction was a better method for extracting aroma components from apricot fruit.───結果表明：水蒸氣蒸餾萃取法能較好地提取杏果實香氣成分。
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.───系統分析了串枝紅杏果實生長動態及發育過程中維生素c、有機酸、可溶性糖的變化規律。
Apricot - apricot fruit color brightly colored, fragrant, sweet fruit foam, another "sweet plum" in the world.───杏-杏果色鮮艷亮麗，香味四溢，果肉鮮甜綿軟，又有“甜梅”的美譽。
Causal agent identification of apricot fruit black spot and biological characteristics of the pathogen───杏果實黑斑病病原鑒定及病原菌生物學特性
Comparison of aroma components from apricot fruit obtained by steam distillation-extraction and solvent extraction───蒸餾-萃取法與溶劑萃取法提取杏果實香氣成分的比較
Research on development dynamic state of Xinjiang apricot fruit───新疆杏品種果實發育動態研究
Determination of Aroma Components from Apricot Fruit by Gas Chromatography-Mass Spectrometry───杏果實香氣成分的氣相色譜-質譜分析
Effects of Exogenous Ascorbic Acid on Post Harvest Senescence of Apricot Fruit───外源抗壞血酸對杏果實采后衰老的影響
The 1992 vintage has light melon and apricot fruit flavours on the bouquet, with a rich and flavoursome palate.