还讨论了红枣中糠醛和5羟甲基呋喃甲醛的形成、测定及其对干枣品质的影响。
The formation, measurement of 2 furaldehyde and 5 hydroxymethyl 2 furaldehyde in date and their influences on the dry date were discussed.
主要成份：腰果、杏仁、满开心果、草莓、芝麻、向日葵籽、南瓜子、红枣、葡萄干、麦芽、天然风味调料，蔗糖和海盐。
Ingredient: Cashew, Almonds, Pistachios, Strawberries, Sesame Seeds, Sunflower Seeds, Pumpkin Seeds, Dates, Raisins, Rice Malt, Natural Flavors, Evaporated Cane Juice and Sea Salt.
本研究以新疆哈密大枣干枣为原料进行红枣醋生产最佳工艺条件的研究。
The main processing technology and conditions of alcohol fermentation in Chinese jujube vinegar production with damaged or defective Chinese jujubes were studied.
本研究以新疆哈密大枣干枣为原料进行红枣醋生产最佳工艺条件的研究。
The main processing technology and conditions of alcohol fermentation in Chinese jujube vinegar production with damaged or defective Chinese jujubes were studied.
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