详细解释
椪
1、常绿小乔木,叶片小,椭圆形,花白色,果实大,皮橙黄色,汁多味甜。
例句
以椪柑果汁为主要原料，酿酒高活性干酵母为发酵菌种，研究了椪柑果酒的发酵工艺。
The fermentation process of Ponkan fruit wine was studied with Ponkan juice and highly-active dry yeast used as the raw material and culture, respectively.
针对神经网络对水果进行分级时精度有待提高的问题，分析了补偿模糊神经网络椪柑形状分级器的分级误差。
This investigation analyses grading errors based on compensating fuzzy neural network to find out methods to improve citrus fruit grading.
以椪柑果汁为原料，采用液态发酵法制取椪柑果醋，通过单因素试验和正交试验，探讨椪柑果醋生产工艺条件。
Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment.
椪柑无菌苗上胚轴为实验材料进行离体培养，研究了不同种类的激素及其组合对椪柑上胚轴出芽及再生芽生根的影响。
We studied effects of different hormones and combination on buding and rootting of Citrus reticulata Blanco epicotyl in tissue culture.
结合RAPD、SSR、AFLP分析研究椪柑体细胞加倍发生的变异情况，RAPD、SSR分析没有检测到变异的发生，说明加倍过程很少发生重组。
RAPD, SSR and AFLP techniques were ultilized to analyze variations during somatic doubling. No diversities were found by RAPD and SSR analyses, indicating infrequent recombination.
结合RAPD、SSR、AFLP分析研究椪柑体细胞加倍发生的变异情况，RAPD、SSR分析没有检测到变异的发生，说明加倍过程很少发生重组。
RAPD, SSR and AFLP techniques were ultilized to analyze variations during somatic doubling. No diversities were found by RAPD and SSR analyses, indicating infrequent recombination.