探讨了板栗壳色素在拟巧克力奶和拟巧克力蛋糕中的应用。
Application of the brown pigment in mimic chocolate milk and mimic chocolate cake was discussed.
对板栗壳棕色素的提取条件、工艺以及该色素的抗氧化、抑菌性进行了研究。
The extracting method and technology of the brown pigment from chestnut shells were studied.
研究了板栗壳棕色素的提取及其理化性质。
The extraction of brown pigment from chestnut shells and its physicochemical properties was studied.
研究了板栗壳棕色素的提取及其理化性质。
The extraction of brown pigment from chestnut shells and its physicochemical properties was studied.
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