Methods The chemical constituents in volatile oils from the husk of sorghum vulgare pers were analyzed By GC-MS-computer technology.
方法采用气相色谱-质谱-计算机联用技术，分析高粱壳中的挥发性成分。
Over the past 50 years adhere to the traditional brewing process, the use of high quality sorghum, rice husk as raw material quality brewing liquor.
五十年来坚持传统工艺酿造，采用松嫩平原优质红高粱、稻壳为原料酿造出东北纯正的红高粱白酒。
Over the past 50 years adhere to the traditional brewing process, the use of high quality sorghum, rice husk as raw material quality brewing liquor.
五十年来坚持传统工艺酿造，采用松嫩平原优质红高粱、稻壳为原料酿造出东北纯正的红高粱白酒。
应用推荐