Varieties of factors that influenced the low-sugar jam of the fruit of Chinese wolfberry browning were studied.
研究了影响低糖枸杞子果酱色泽褐变的诸因素。
The main ingredients include white peony root, ass-hide gelatin, schisandra, ophiopogon root, wolfberry fruit and other eight kinds of Chinese medicinal materials.
其主要成分为炒白芍、阿胶、五味子、麦冬、 火麻仁、枸杞子、蝉蜕、全蝎、生地黄、龟板、生牡蛎、生鳖甲、鸡子黄。
The aim was to study the preservation of fresh Chinese wolfberry fruit via chitosan coating.
研究壳聚糖涂膜对枸杞鲜果保鲜的作用。
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