Juice 第1页

 QUALITY OF JINCHEN ORANGE JUICE TREATED WITH IRRADIATION AND PASTEURIZATION RECENT ADVANCES ON MEMBRANE SEPARATION TECHNOLOGY FOR THE CONCENTRATING FRUIT JUICES Late-ripening Juice Making Grape Variety ‘Beifeng’ Separation and Identification of Flavonoids in Orange Juice by RP-HPLC-DAD-ESI-MS2 Study on Throat-clearing Function of Pear NFC Juice in Animal Experiment Study on the Preserving Techniques of Squeezed Juice of Fresh Ginger and Glutinous Rehannia Advances in studies on metabolism and biotansformation of ginsenosides in vitro Analysis of volatile oil in Gardenia jasminoids roasted with ginger juice by GC-MS The Effect of Pinellia Processed by Ginger Juice on Gastric and intestinal Function of Animals The Effect of Stimulation and Toxicity of Rhizoma Pinelliae Processed by Ginger Juice on Animals Optimal processing techniques of preparing evodiae juice by orthognal experiment Optimal processing techniques of preparing evodiae juice by orthognal experiment The Comparison of Component Contents and Pharmacological Actions Between Two Kinds of Processed Products of Pinellia Rhizoma Prepared by Ginger Juice and Alum A Study on the Traditional Processing Method with Drug Juice Extra-late-ripening Juice Making Grape Variety ‘Beixiang’ Studies on Metallic Elements in Boiling Water Extracts from 3 Processed Products of Concha Arcae Morphogenesis of Juice Sac in Citrus reticulata var. unshiu MORPHOGENESIS OF THE JUICE SAC IN CITRUS SINENSIS (L.) OBS. "JINCHENG A Study on the Characteristics of Previously Fermented Alfalfa Juice Effect of Wilting and Adding PFJ on Fermentation Quality of Hybrid Pennisetum(Pennisetum americanum×P.purpureum) Silage A New Cultivar of Schisandra chinensis‘Yanhong’ Ultrastructure of Jincheng Juice Sac of Citrus sinensis Effect of Heat Processing on the Volatile Flavor Components of Milk-Stage Corn Juice ANALYSIS OF THE FLAVOR SUBSTANCES IN OYSTER JUICE BY GC-MS Late-ripening Juice Making Grape Cultivar ‘Beizi’ Screaming of Peach Cultivars for Juice Processing Late-ripening Juice Making Grape Cultivar ‘Beizi’ Preparation of licorice juice as a processing excipient RP-HPLC fingerprint evaluating different ginger juice as processing material Anatomical Observation on Differentiation and Granulation Processes of Juice Sacs in Citrus grandis Studies on Taste Evaluation Indices for Fresh Apple Juice Based on 159 Cultivars A New Cultivar of Schisandra chinensis‘Yanhong’ The Bleeding on Living Phyllostachys pubescens Comparison of Coptidis Rhizoma processed with different ginger juice based on metabolomics INHIBITION EFFECT OF RADIATION ON PPO‘S ACTIVITY IN PEAR JUICE Studies on the Optimal Ferment Conditions for Fermented Green Juice of Alfalfa Stability of mogroside V in artificial gastric juice and its metabolism in vitro Effects of biological additives on the quality of water hyacinth and maize straw mixed silage Studies on Taste Evaluation Indices for Fresh Apple Juice Based on 159 Cultivars Study on Volatile Flavor Components of Loquat Juice Fermented by Lactobacillus plantarum R23 Flavor Substances and Lipid Composition in Oyster Juice EFFECTS OF EXTRA NITROGENOUS FERTILIZER ON SUGAR ACCUMULATION IN JUICE SACS OF SATSUMA MANDARIN FRUIT Late-ripening Juice Making Grape Variety ‘Beifeng’ The Effect of Different Storage Time and Dilution Previous Fermented Juice on Bagged Alfalfa Silage Screaming of Peach Cultivars for Juice Processing Effect of Coptidis Rhizoma processed with ginger juice on its property based on metabonomics Effects of Microwave Pasteurization Process on the Quality of Loquat Juice The breeding of saccharomycete on resist high alcohol concentration in the fermentational sweet sorghum juice Effect of Sterilization M ethods on Main Biological Active Components in Ly．cium barbarum L．Juice during Long—term Storage at Room Temperature