酸橙汁

Aqua, Aloe Barbadensis Leaf Juice(1), Helianthus Annuus Seed Oil(2), Glycerin, Glyceryl Stearate, Octyl Palmitate, Potassium Stearate, Panthenol (Vit. B5), Tocopherol Acetate, Tocopherol, Beta-Glucan, Arginine, Allantoin, Geranium Maculatum Oil, Citrus Grandis Peel Oil, Citrus Aurantium Dulcis Peel Oil, Cocos Nucifera Oil(3), Linum Usitatissimum Seed Oil(4), Barosma Betulina Leaf Oil, Cetyl Alcohol, Xanthan Gum, Algin, Benzyl Alcohol, Ethylhexylglycerin, Phenoxyethanol

成分：纯净水、库拉索芦荟汁、葵花籽油、天然植物甘油、硬脂酸甘油酯（乳化剂，含有钠与钾之脂肪酸，作为柔软、润滑效果）、棕榈酸盐、硬脂酸钾、维生素 B5、维生素 E 、燕麦酵素葡聚糖、精氨酸、尿囊素、天竺葵精油、葡萄柚精油、橙花精油、椰子油、亚麻籽油、南非香叶精华、棕榈醇、黄原胶、褐藻胶、苯甲醇、乙基己基甘油、苯氧乙醇。

In a container combine 1 oz Grey Goose La Orange, 1/2 oz Cointreau, 1 oz Cranberry juice, 3 dashes of Angostura Orange Bitters and 1 gramme of Aliginate. Then, place the preparation into a drop by drop container.

在一个容器中混合1盎司灰雁柳丁，1/2盎司君度甜酒，1盎司红莓汁，3毫升安戈橙苦酒和1克藻酸纤维。

In order to optimize an effective combined preservative applied to the orange juice preservation, the authors studied the synergistic effect of biological and chemical combined preservative which contained Nisin, potassium sorbate, EDTA and sodium isoascorbate in preservation of orange juice compared to preservation effect of each aforementioned additive in individual use. Results show that the growth of microorganisms can not be inhibited completely using each aforementioned additive in single use.

该文以天然生物防腐剂乳酸链球菌素、化学防腐剂山梨酸钾、乙二胺四乙酸以及食品抗氧化剂异Vc钠为原料，对通过复配后得到的各组复合型防腐剂在橙汁保鲜中的协同增效作用进行研究，并且与单一的防腐剂保鲜效果进行比较，得出一组适合在橙汁中使用的高效复合型防腐剂。

Water,butylene glycol,glycerin,glyceryl polymethacrylate,triethanolamine,carbomer,ppg-26-bueth-26,chondrus crispus,peg-40 hydrogenated castor oil,phenoxyethanol,imidazolidinyl urea,propylene glycol,benzophenone-4,retinyl palmitate,citrus aurantiudulcisoil,phospholipids,methylparaben,tocopheryl acetate,c12-23 alkyl lactate,disodium EDTA,centella asiatica extract,iris germanica root extract,pentadecalactone,aloe barbadensis leaf juice,mimosa tenuiflora bark extract,sodium hyaluronate,menthol,biosaccharide gum-1,citrus aurantium amara oil,propylparaben,methylchloroisothiazolinone,sodium benzoate,potassium sorbate,citric acid,calcium sorbate,methylisothiazolinone,butylparaben,ethylparaben,yellow 5(CI 19140),limonene,linalool

水，丁二醇，甘油，甘油聚甲基丙烯酸酯，三乙醇胺，卡波姆，PPG-26-丁醇聚醚-26，鹿角菜胶，PEG-40 氢化蓖麻油，苯氧乙醇，尿素醛，丙二醇，二苯酮-4，维他命A酯，甜橙油，磷脂质，羟苯甲酯，醋酸盐维他命E，C12-13 烷醇乳酸酯，乙二胺四乙基二钠，雷公根萃取，鸢尾花根萃取，环十五内酯，吉拉索芦荟叶汁，含羞草萃取，透明质酸钠，薄荷脑，多醣物质，苦橙油，羟苯丙酯，甲基氯异塞唑晽酮，苯甲酸钠，山梨酸钾，柠檬酸，山梨酸钙，甲基异噻唑啉酮，羟苯丁酯，羟苯乙酯，柠檬黄，柠檬精油，沈香醇水：几乎所有护肤品成分第一位都是水。丁二醇：保湿剂及溶剂，质地温和

At Curve Restaurant at the London Marriott West India Quay, Chef Jolly takes seafood to another level by using his native Indian spices to bring out depth of flavor in the following dishes: Indian Ocean tiger prawns with black mustard seeds, curry leaves and fresh red chile; stir-fried enoki, shittake and oyster mushrooms, with silken tofu and kaffir lime-coconut sauce; and blue swimming lump crab cakes with lemon zest, fresh ginger root, and coriander herb-mustard yoghurt.

在伦敦西印度码头万豪酒店的Curve餐厅，主厨Jolly用他从家乡印度带来的香料带出海鲜中深藏的美味，将海鲜的烹调发挥到新一个高度。这些佳肴包括：印度洋虎虾配黑芥菜籽、咖喱叶和新鲜的红辣椒；炒金针菇、香菇和蚝菇配软豆腐，淋上南非的卡菲尔酸橙酱汁；还有生鲜的蟹肉饼配柠檬皮、新鲜姜根和胡荽香草芥菜酸乳酪等。

They weren't aggressive, but I yelled and threw a rock in their direction to get them off the trail and away from me, just in case.

他们没有侵略性，但我大喊，并在他们的方向扔石头让他们过的线索，远离我，以防万一。

In slot 2 in your bag put wrapping paper, quantity does not matter in this case.

在你的书包里槽2把包装纸、数量无关紧要。