您要查找的是不是：
- Rosa laevigata Michaux [医] 金樱子
- Development of Lactic Acid Beverage with Rosa laevigata Michx. 金樱子乳酸饮料的研制。
- Objective: To study the effect of Radix Rosa Laevigata alcohol extract on hypoxia. 目的:研究金樱根醇提取液的耐缺氧作用。
- Result:Radix Rosa Laevigata alcohol extract prolonged not only the duration of tolerance to anoxia under normal pressures,but under th... 结果:金樱根醇提取液明显延长小鼠常压缺氧、特异性心肌缺氧、脑缺血缺氧及游泳的存活时间。
- The precessing technology and compositions of a drink that made from Rosa Laevigata Michx fruit and bamboo leaf as main materials was investigated by orthogonal experimental. 摘要以金樱子、竹叶萃取汁为主要原料，应用正交试验方法，研究了金樱子、竹叶复合饮料的生产工艺和配方。
- The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation. 以金樱子果、火棘果为原料,经过酒精发酵和醋酸发酵生产保健醋饮料。
- For example, a food added jianghuang, chrysanthmum igniarius extracta Rosa laevigata, red, Brown, red, roselie can be marked as: “ stains (102, 113, 012, 131, ” 125). 如，某食品添加了姜黄、菊花黄浸膏、诱惑红、金樱子棕、玫瑰茄红，可以标示为：“着色剂(102、113、012、131、125)”。
- Rosa laevigata Michx. 金樱子
- Studies on Immune Activities of Rosa Laevigata Michx Polysaccharide 金樱子多糖的免疫活性研究
- Study on Fermented Rosa laevigata Michx. Healthy Vinegar Beverage 发酵金樱子保健醋饮料的研究
- Development of rosa laevigata brewed wine by fermentation 发酵型金樱子酒的研制
- Preparation of a mixed drink from rosa laevigata michx fruit and bamboo leaf 金樱子竹叶复合饮料的研制
- A Study of Radix Rosa Laevigata Alcohol Extract on Anti-hypOxia Effect 金樱根醇提取液耐缺氧作用的研究
- Study on the Antioxidant Property of Flavonoid Compound in Rosa laevigata Michx 金樱子黄酮类化合物的初步研究
- Extraction and Determination of Total Flavonoid in Rosa laevigata Michx 金樱子中总黄酮的提取及含量测定
- Separation, purification and component analysis of polysaccharide in Rosa laevigata michx 金樱子多糖的分离纯化及组成分析
- Effect of Different Solvents on the Dissolution of Inorganic Elements from Rosa laevigata 不同溶剂对金樱子中无机元素溶出的影响
- Study on the Processing Craft Research of the Rosa Laevigata Michx Health Beverage 金樱子保健饮料加工工艺的研究
- Objective:To compare the effect of different processing methods for Fructus Rosae Laevigatae on the principal constituents. 目的:比较不同加工方法对金樱子中主要成分的影响。
- Keywords Rosa roxburghii Tratt Rosa Laevigata Michx Pyracantha SPP Nutritive composition Fruit character; 刺梨;金樱子;火棘;营养成份;果实特性;
