通过一系列单因素试验和正交试验，确定了小白杏果醋饮料生产的最佳工艺条件和配方。
Through a series of single-factor and orthogonal tests, the optimum formula and production process of the vinegar beverage of little white apricot were determined.
本实验主要研究了超临界CO_2萃取对新疆轮台小白杏杏仁油的工艺条件，并用气相色谱法对所得杏仁油的脂肪酸组成进行分析。
The SCF-CO_2 extraction process and GC analysis of fatty acid of"Xiaobai"apricot almond oil were investigated in this study.
本实验主要研究了超临界CO_2萃取对新疆轮台小白杏杏仁油的工艺条件，并用气相色谱法对所得杏仁油的脂肪酸组成进行分析。
The SCF-CO_2 extraction process and GC analysis of fatty acid of"Xiaobai"apricot almond oil were investigated in this study.
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