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- The aromatic components of fresh litchi and dried litchi was studied by SPME and GC-MS in this paper. 利用固相微萃取(SPME)、GC-MS研究荔枝鲜果,半干型荔枝干以及焦化的荔枝干的香气成分。
- The effect of cellulase,hemicellulase and pectinase on litchi fruit pulp liquefaction was studied. 研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
- Abstract: The effect of cellulase,hemicellulase and pectinase on litchi fruit pulp liquefaction was studied. 摘要: 研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
- Jiang Y M,Fu J R.Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid[J]. 郑校先戚晓玉等.;乌贼墨中多酚氧化酶的分离及纯化[J]
- The major products are litchi fruit wine of Red Chinese series and litchi fruit wine of The Most Appetizing Litchi in the world. 产品采用微生物低温发酵生物工程技术酿造,创造了“果酒的奇迹”,具有“生命的价值”。
- The reasons of low free SO2 content in litchi fruit wine were investigated in this paper and the addition of N source nutritions to increase free SO2 content was also studied. 本文探讨了荔枝酒中游离SO2偏低的原因,并研究了通过添加N源营养素来增加游离SO2的含量。
- The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.The fermentation process would produce excess volatile acids. 在荔枝酒的生产过程中,挥发酸的控制是一个技术瓶颈,发酵过程易造成荔枝果酒挥发酸超标。
- Preparation of a soft drink from dried litchi 荔枝干风味饮料的研制
- Study on Color Retention Process of Dried Litchi 原色荔枝干护色工艺
- Research on extracting solution for dried litchi production 荔枝干制副产物色素浸泡液性质的研究
- Keywords Dried litchi Color retention Sulphite treatment; 荔枝干;护色;硫处理;
- Experiment on Bagging of Litchi Fruit 荔枝果实套袋试验
- The Study and Control of the Litchi Fruit Browning 荔枝果实褐变的研究与调控
- Fruit juices ferment if they are kept a long time. 果汁若是放置很久,就会发酵。
- litchi fruit borer (Conopomorpha sinensis Bradley) 荔枝蒂蛀虫
- litchi fruit borer (CotrApomorpha sinensis Bradley) 荔枝蒂蛀虫
- litchi fruit intensive processing machinery 荔枝精深加工
- The sun came out and dried up the streets. 太阳出来把马路晒干了。
- The intense heat has dried up the pond. 酷热使池水干枯。
- Fresh and dried fruits are easily available now. 现在,干鲜果品很容易买到。