sorghum m husk 高粱壳
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。
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