Study on fermentation processing of mulberry fruit wine;
桑椹果酒发酵工艺条件的研究
Preparation on the mulberry healthy effervescent granules;
桑椹汁保健泡腾冲剂的研制
Raw materials of mulberry fruit can be produced for a variety of nutritional health food and medical foods.
我国桑椹资源丰富,它是一种即有营养价值又有药用价值的水果,以桑椹为原料可以制成多种营养保健食品和医疗食品。
Mulberry fruit was reported having some pharmacological activities, such as preventing cardiovascular disease, resisting cancer, extending lifespan, preventing ulcer and virus.
桑椹中含有多种功能性成分,如白黎芦醇、芦丁、原花色素等,具有预防心血管疾病,防癌、抗衰老、抗溃疡、抗病毒等药理作用。
Study on the auto-circular fermentation and DPPH eliminating ability of mulberry vinegar;
桑椹醋自回淋发酵生产工艺及其DPPH清除能力研究
Study on the effects of mulberry vinegar on weight losing and antifatigue in rat;
桑椹醋减肥与抗疲劳作用的动物试验
In this paper, the content of polyphenol in mulberry vinegar extract was measured.
桑椹醋富含花青素、多酚、黄酮(桑色素)等多酚类物质,另外还有大量糖甙类物质,具有良好的抗氧化性。
Clarification effect of different clarificants and physical-chemical compositions of mulberry juice;
不同澄清剂对桑椹汁澄清效果及理化成分的影响
The clarification effects of chitosan on mulberry juice was studied in this paper.
研究了壳聚糖对桑椹汁的澄清作用。
A compound yogurt with mulberry juice and skimmed milk as the chief raw materials is studied.
以桑椹汁和乳粉为主要原料,研制了一种复合型发酵酸乳。
The Composition and Some Characteristics of the Seeds and the Seed-oil of Mullberry
桑椹籽与桑椹籽油的营养成份特性研究
Primary Survey on Sorosis Character of Speeies Resources of Guangdong Mulberry ( Morus atropurpurea Roxb)
广东桑种果桑资源的桑椹性状初步研究
This study provided the scientific basis for the development and use of black,white mulberry and Kashi Berberis. ?
提示黑、白桑椹和喀什小檗可开发利用。
Antimutagenicity of Xinjiang Black,White Mulberry and Kashi Berberis ??
新疆黑、白桑椹及喀什小檗抗诱变研究
it is said mulberry fruit can be used to keep cool as medicinal materials.
据说桑椹作为药材可以用来消暑。
Studies on Extraction、Property and Application of Mulberry Pigment;
桑椹色素的提取、性质及其应用的研究
Study on the Extraction of Mulberry Seed Oil by Supercritical Carbon Dioxide;
超临界CO_2流体萃取桑椹籽油的研究
Optimizing Protein Extraction Parameters from Mulberry Seeds
盐溶法提取桑椹籽蛋白质的参数优化
Extraction Technology and Fatty Acid Composition of Mulberry Seed Oil
桑椹籽油的提取及其脂肪酸组成分析
Study on clarification and color change of mulberry fruit wine
桑椹果酒澄清工艺及色度变化的研究
In Vitro Antibiosis Study of Mulberry,Folia Mori Fluid
桑椹、桑叶水煎液体外抗菌作用的实验研究
Taking mulberry as main material, mulberry wine was produced with temperature controlling technique and alcohol fermentation process.
研究以桑椹为主要原料,采用控温发酵技术酿制桑椹果酒的工艺流程。
The clarification technology of mulberry fruit juice by using pectinase was studied.
用果胶酶对桑椹果汁进行了澄清工艺的试验。
Medium to full bodied with vibrant fruit of mulberries and plums.
酒体适中，入口有活泼的桑椹和洋李馨香。
Study on Extraction, Specific Properties and Microencapsulation of Red Pigment from Natural Mulberry;
桑椹红色素提取、特性及微胶囊技术研究
Studies on Mulberry Red Pigments: Extraction, Isolation and Structure Identification;
桑椹红色素的提取纯化及结构初步鉴定
Study on Extraction Technology and Properties of Red Pigment from Mulberry Pomace;
桑椹渣中红色素的提取工艺及特性研究
Study on Extraction and Purification Technology and Characteristics of Mulberry Red Pigment;
桑椹红色素的提取纯化技术及其特性研究