- 1. 摘要：你闻过葡萄酒中的黄桃味吗？
- ABSTRACT: The peach aroma can be found mainly in white wines.
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- 2. 在口中苹果和黄桃水果味浓郁，酸度适中。
- In the mouth it offers fruitiness and good acidity, aromas of green apples and apricots.
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- 3. 采购：各种水果，黄桃玻璃罐头，橘子罐头。
- Buy: All kinds of fruits, Yellow peach in glass, Canned mandarin Orange.
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- 4. 黄桃营养丰富，可谓桃中珍品，深受人们喜欢。
- The yellow peach is rich in nutrition. which is one of the best of the peach, and loved very much by people.
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- 5. 清新的葡萄柚，并有隐隐的黄桃和印度香料气息。
- Fresh grapefruit aromas on the nose with a hint of yellow peach and Indian spices.
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- 6. 原料：成熟，健康，无损，干净，新鲜的黄桃或白桃。
- Material: Ripe, sound, undamaged, clear fresh yellow or white peaches.
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- 7. 黄桃罐头果肉硬度是影响黄桃罐头质量的主要原因之一。
- The harden degree of canned yellow peach is one of the main reason that influence the quality of yellow peach can.
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- 8. 黄桃罐头果肉硬度是影响黄桃罐头质量的主要原因之一。
- The Effects of Vacuum Impregnations on Frozen Quality of Fresh-cut Yellow Peach;
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- 9. 黄桃味是白葡萄酒中常见的香气，在一些特别的酒款中黄桃味经典而迷人。
- It is classic and can be very attractive in some special wines.
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- 10. 在用杂交手段选育罐藏黄桃品种的实践中，对果实经济性状的遗传倾向作了分析。
- The inheritance of some fruit traits in canning yellow peaches was studied in the crossbreeding process.
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- 11. 锦绣黄桃是桃树之一，有关它的病虫害防治的报道较多，但未见实用技术知识内容。
- There have been many reports on the diseases and insect pests on yellow peach, but most of them are not practical knowledge.
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- 12. 在一套实验室规模的快速降氧气调贮藏系统上，进行了为期6周的锦绣黄桃气调贮藏实验研究。
- The experimental study of controlled atmosphere storage with "Jinxiu" yellow peaches for 6 weeks was done in a lab - scale ca system.
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- 13. 本店所售的黄桃罐头采用新鲜的黄桃加工而成，绝非商贩作坊抛售的采用冷冻黄桃制成的罐头。
- This shop sell canned peach by fresh peach processing becomes of selling, not by freezing vendors workshop made of peach cans.
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- 14. 结果表明，在不同的贮藏条件下，水杨酸（SA）都可以有效地保持黄桃的新鲜度，降低腐烂率。
- The result showed that fruits of treatment with SA could keep-freshen, decrease rotten, prolong its shelf-life.
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- 15. 近乎完美，一抹淡绿色泽，非常丰富的花香和香草味，口感黄桃果味浓郁，有糖果及干果的芳香。
- Much finesse, a light green colour, a delicate nose with aromas of flowers: acacia, lilac…and a fruity taste of apricot, candies and dried fruits.
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- 16. 颜色：鲜艳的淡黄色香味：干的，清新果味，桃香，黄梨和新鲜香草味。
- Colour: fresh light-yellow Bouquet: Dry, clean fruit, aroma of peach, yellow plum and fresh herbs.
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- 17. 介绍以魔芋胶、鹿角菜胶及黄原胶复配为胶凝剂生产猕猴桃果糕的方法。
- To introduce the way to produce kiwi pudding fruits by using jelling agent compounded of konjac glucomannan, carrageenan and xanthan gum.
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- 18. 目的建立黄蜀葵花中金丝桃苷含量测定方法，为建立黄蜀葵花药材质量标准提供依据。
- Objective Applying quantitative method for abelmoschus manihot and providing the proof of quality specification in the abelmoschus manihot.
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- 19. 目的建立黄蜀葵花中金丝桃苷含量测定方法，为建立黄蜀葵花药材质量标准提供依据。
- Objective Applying quantitative method for abelmoschus manihot and providing the proof of quality specification in the abelmoschus manihot.
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