Objective: To determine the component and content of anthocyanins in black rice extract.
目的:用高效液相色谱法测定黑米皮提取物中花色苷的成分及含量。
The component and content of soybean saponin was changed in the process of miso fermentation.
首次考察了酱油发酵过程中大豆皂贰组成和含量的变化。
Conclusion: Many component and content of essential oils are similar, but in differ degree are dissimilar.
结论:茎皮、叶及果实中挥发油的成分及含量多数很相似,但亦存在不同程度的差异。
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