With the raw material of the extraction liquid from Cassia obtusifolia L. and Crataegus leaf, the processing of soft sweets was studied and the optimal formula was decided by orthogonal experiments.
以决明子、山楂叶浸提液为主要原料，配以白砂糖、葡萄糖浆和食用胶体，通过正交试验方法确定最佳配方；
ConclusionThe chemical constituents of essential oil in fruits of Cassia fistula L. are complicated.
结论腊肠树果实挥发油的化学成分较复杂。
ObjectiveTo investigate the chemical constituents of essential oil in fruits of Cassia fistula L.
目的研究云南临沧产腊肠树果实中挥发油的化学成分。
ObjectiveTo investigate the chemical constituents of essential oil in fruits of Cassia fistula L.
目的研究云南临沧产腊肠树果实中挥发油的化学成分。
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