1) Study on and development of red jujube juice
红枣汁的研制
2) Development of Chinese Date Fruit Wine
红枣果酒的研制
3) jujube juice
红枣汁
1.
Thermal degradation kinetics of vitamin C in jujube juice;
红枣汁中维生素C热降解的动力学研究
2.
Effects of the enzymolysis conditions on primary nutrition components of jujube juice
酶解条件对红枣汁主要成分的影响
4) clarifying jujube juice
红枣清汁
5) Chinese jujube juice
红枣汁
1.
The parameters for extracting Chinese jujube juice by using hot water, ultrasonic wave or combination method were studied.
主要研究了加热提取、超声波提取和复合方法提取红枣汁的提取工艺参数。
2.
[Objective]The aim of the research was to study the optimized ingredient of flavored milk with Chinese jujube juice.
[目的]研制红枣汁调味乳的最佳配方。
3.
Gallic acid was used as the standard ,total polyphenols of Chinese jujube juice were determined by Folin-Ciocaileu method.
以没食子酸为标准品采用福林(Folin-Ciocaileu)法测定红枣汁中总酚含量,标准曲线的回归方程为:y=0。
6) chinese red dates extract
红枣汁
1.
Effect of Chinese red dates extract on reducing blood lipid in mice;
红枣汁对小鼠血脂水平影响的研究
补充资料：红枣
1.鲜枣的干制品。大致分为大枣和小枣两类。皮色红艳，肉甜质糯，为我国传统的调理与滋补品。
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