2) ginger liquor
姜酒
1.
In order to investigate the effects of 6-gingerol on the flavor of ginger liquor, the content of 6-gingerol was detected by high performance liquid chromatography (HPLC) and the factors including ginger content, alcohol content, su- gar-acid ratio and glycerine content were designed by the L9(34) orthogonal experiments.
为探索6-姜酚对姜酒风味的影响,采用高效液相色谱法测定6-姜酚,按L9(34)设计正交试验研究原料用量、酒精度、糖酸比、甘油含量等因素以及6-姜酚含量对姜酒风味的影响。
补充资料：姜姜
1.争斗剧烈貌。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条