The best desulphur technique of raw grape juice was studied in this experiment.

Contrast of the procyanidins content in Vitis davidii Foex and some other grape juices and wines;

Antioxidative activity detection and error analysis for Dalian grape juice;

Study on aroma recovery technique of main aroma compounds of grape juice;

Removing tartar from red grape juice during its processing;

Interactions of grapefruit juice with drugs;

Grapefruit juice-drug interaction and individual variation;