1.
A Study on Solubility Characteristics of Separated Protein of Bitter Almond and of Complex Sour Beverage and Development;
苦杏仁分离蛋白溶解特性研究及其酸性复合饮料研制
2.
Studies on Processing Technology of the Acidic Jujube-pinenut Compound Protein Beverage;
酸性红枣松仁复合蛋白饮料加工工艺研究
3.
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
4.
The Technics and Properties of Mixed Fruit-Vegetable Juice;
果蔬复合法及其饮料工艺和特性研究
5.
STUDY OF THE LACTIC-ACID-FERMENTED TOMATO-CARROT ADMIXTURE JUICE
番茄-胡萝卜复合汁乳酸菌发酵饮料的研制
6.
Stability of mixed thickener from apple-pear compound juice
苹果梨复合果汁饮料复配增稠剂的稳定性研究
7.
Studies on the Gellan Gum Combined with Casein in Acidic Milk Drink
结冷胶在酸性乳饮料中与酪蛋白结合的研究
8.
STUDY ON COMPOUND DRINK OF PASSIONFLOWER AND STABILITY
西番莲复合果蔬汁饮料及其稳定性研究
9.
Studies on the Functional and Mixed Beverage "JNC" to Amplify Immune Ability;
功能性复合饮料“江南春”增强免疫力的研究
10.
Study on Solubility Characteristics of Protein Separated from Bitter Almond and Development of Complex Sour Beverage;
苦杏仁蛋白溶解性研究及其复合果蔬饮料研制
11.
Research on the Formula of the Complex Fruit Juice of Passiflora Edulis and Other Fruits;
西番莲柑桔复合果汁饮料配方及稳定性研究
12.
Study on the Enrichment Conditions of γ-aminobutyric Acid Content in Germinated Brown Rice or Soybean and Compound Grain Beverage
糙米、大豆发芽富集γ-氨基丁酸及复合谷物饮料的研究
13.
Study on properties of PLA/sweet sorghum fiber composites
聚乳酸/甜高粱纤维复合材料性能研究
14.
Characteristic analysis of UV screening coating
TiO_2丙烯酸复合涂料屏蔽性能分析
15.
Study on Properties of PVC/MSW Composites
PVC/硫酸镁晶须复合材料性能的研究
16.
Carbonated drinks are acidic, and slightly safer.
碳酸饮料是酸性的，就更安全。
17.
Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage
活性乳酸菌饮料后酸化及活菌数研究
18.
Preparation and Characterization of Porous Calcium Phosphate/polylactide Composites;
磷酸钙/聚乳酸多孔复合材料的制备与性能表征