fruit vinegar

The Application of Beer By - product in Nutritional Fruit Vinegar

啤酒副产品在营养果醋生产中的应用

The Factor and Controlling Method that Affecting Quality of Fruit Vinegar Made by Submerged Fermentation

影响液态深层发酵果醋质量的因素及控制方法

And studying shows that fruit vinegar has a lot of physiological function .

研究表明，果醋具有多种生理功能。

A study on the development of kiwi fruit vinegar

猕猴桃果醋的开发研究

Study on the technology condition of making hawthorn fruit vinegar by one-step fermentation

一步发酵法生产山楂果醋的工艺条件研究

Study of Kiwi - fruit Vinegar MOLECULAR BIOLOGY OF FRUIT RIPENING

猕猴桃果醋的研制果实成熟的分子生物学

These components formed the particular flavor of pineapple fruit vinegar .

这些物质的共同作用形成了菠萝果醋独特的风味。

Processing technology for fermented honey and fruit vinegar drink

蜂蜜果醋发酵饮料生产工艺

Research on the non-biological back mixing and clarification of fruit vinegar

果醋的非生物返混及澄清研究

Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry

菠萝果醋风味成分的GC-MS分析

Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology

枇杷果醋的臭氧催陈效果与工艺优化

Application of HACCP in processing of fruit vinegar of muskmelon

HACCP在香瓜保健醋生产中的应用

Technological Study about Producing Peach Fruit Vinegar

桃果醋生产的工艺研究

HACCP System in the Seabuckthorn Fruit Vinegar Production

HACCP体系在沙棘果醋生产中的应用

Development of compound apricot-peach fruit vinegar beverage with low alcohol

桃杏复合低醇果醋饮料的研制

Application of Naringinase in Processing The Fruit Vinegar of Orange

柚苷酶在柑桔果醋加工中的应用

Health Food - Fruit Vinegar

健康食品&果醋

Study on mixed fermentation of seed watermelon of Gansu fruit vinegar with Multi-Microorganisms

利用多菌种混合发酵甘肃籽瓜果醋的研究

Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger

梨、姜复合果醋饮料酿造工艺的优化

Study on the Content of Oleanolic Acid in Chinese Flowering Quince Fruit Vinegar by HPLC

HPLC测定木瓜果醋中齐墩果酸含量

Research on brewing fruit vinegar of kiwi fruit Study on submerged fermentation technology of grape vinegar

猕猴桃发酵果醋研制葡萄醋新型液态生产工艺研究

The producing conditions of hawthorn fruit vinegar by one-step fermentation were discussed by orthogonal experiment .

本文用正交试验法探讨了一步发酵法生产山楂果醋的发酵工艺条件。

Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation .

本文以野生酸枣为原料，经过酒精发酵和醋酸发酵两个工艺过程，制得了酸枣果醋。

Fruit vinegar prepared was a condiment as well as material to prepare fruit vinegar drink .

制品既能直接作为调味品，又能调配成果醋饮料。

Studies on Citrus Fruit Vinegar and Its Beverages

柑桔果醋及柑桔果醋饮料的研究

Development of Seabuckthorn Fruit Vinegar Beverage

保健沙棘醋酸饮料的研制

Fruit Vinegar Processing by Using Fruit-Grain Mixtures and Multi-Microorganisms Fermentation

多菌共酵果粮混酿法生产果醋的研究

Brewing technology of health-care mango fruit vinegar

芒果醋的酿造工艺研究

Composite Fruit Vinegar and Fruit Vinegar Beverage of Blackcurrants and Sea Backthern

黑加仑、沙棘复合果醋及果醋饮料的研制

The functionality of fruit vinegar

果醋的功能性