pectin ['pektin]
食品词典中的关于pectin的专业释义： | |
英文名称 | 中文名称 |
| acetylated diamylopectin phosphate | 乙酰化双支链淀粉磷酸酯 |
| agaropectin | 琼脂胶 |
| amidated pectin | 酰胺化果胶 |
| amylopectin | 支莲淀粉，胶淀粉 |
| applepectin | 苹果果胶 |
| beet pectin | 甜菜果胶 |
| calcium pectinate | 果胶酸钙 |
| citrus pectin | 柑橘果胶 |
| depectinization | 脱果胶（作用） |
| fungal pectinase | 霉菌果胶酶 |
| high ester pectin | 高酯化果胶 |
| high methoxyl pectin | 高甲氧基果胶 |
| International Pectin Producers Association （IPPA） | 国际果胶生产者协会 |
| IPPA(International Pectin Producers Association) | 国际果胶生产者协会；国际果胶制品协会 |
| LMP(Low-methoxy pectin) | 低甲氧基果胶 |
| low ester pectin | 低酯果胶 |
| low methoxyl pectin | 低甲氧基果胶 |
| low-methoxyl pectin | 低甲氧基果胶 |
| lowester pectin | 低酯果胶 |
| pectin | 果胶 |
| 更多专业词汇>> | |
参考词典中pectin的常规释义：
基本释义
- n. 胶质
词形变化
- 形容词：pec'tic, pec'tin·ous
英英解释
1个名词解释
- any of various water-soluble colloidal carbohydrates that occur in ripe fruit and vegetables; used in making fruit jellies and jams
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