This thesis mainly focused on the study of fermented red raspberry wine. The process technology and related parameters had been determined.
本论文对红树莓发酵酒进行了研究,确定了红树莓发酵酒的加工工艺及工艺参数。
参考来源 - 红树莓酒发酵工艺的条件优化和陈酿期间挥发性物质的变化研究It was studied that process of extracting total flavonoids from red raspberry by ethanol. The main influence factors were studied.
采用醇法提取红树莓总黄酮,研究了影响得率的主要因素,采用正交法确定了最佳提取工艺。
参考来源 - 红树莓总黄酮的提取、纯化及抗氧化性的研究·2,447,543篇论文数据,部分数据来源于NoteExpress
"We're the first to cultivate this bee and the first to provide as much evidence of its potential as red raspberry and blackberry pollinator, " says Cane.
凯恩说:“我们是第一个养殖这种蜂的人,也是第一个提供红莓和黑莓传粉昆虫可能性证据的人。”
Processing technology of red raspberry beverage and color stability were studied.
对树莓清汁饮料的加工技术及色泽稳定性进行了研究。
A technoLogy of extracting total flavonoids from red raspberry by ethanol was studied.
醇法提取红树莓总黄酮并建立红树莓总黄酮的含量测定方法。
应用推荐