compound fresh bamboo juice 复方鲜竹沥液
fresh bamboo juice 鲜竹沥水
Bamboo juice drink 竹汁饮料
natural bamboo juice 天然竹汁
Development of bamboo juice beer 竹汁啤酒的研制
The UV analyses indicated that the 270nm absorption was reduced after illuminating and aging. The reason maybe was that the bamboo juice was high content of polyphenol substance.
紫外分析显示竹汁经过光照和陈化后，270nm处苯环吸收强度降低了，其原因可能是因为竹汁中含有多酚类物质，多酚在紫外光、热、氧的条件下易发生缩合反应，絮凝生成沉淀，因此苯环吸收减弱，而且在350nm以后的区域吸收强度明显增加，宏观表现为生成了颜色更深的物质。
参考来源 - 非纤维成分对竹子SCMP浆性能的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
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