The article expounded the influencing factors on the stability of the Roselle red pigment.
阐述对玫瑰茄红色素稳定性的影响因素。
Roselle calyx red pigment extracting liquid was enzymolysised by pectinase to improve extracting technology so that the pigment extraction rate was increased.
用果胶酶对玫瑰茄红色素的微波提取液进行酶解，以优化玫瑰茄红色素的微波提取工艺，提高色素提取率。
The fleshy red calyxes of roselle are edible.
洛神葵的肉质花萼可食。
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