The essential oil of Hongxiangsu pear was extracted through the ultrasound method, and was investigated by gas chromatography-mass spectrometry (GC-MS) technique.
采用超声波法对红香酥梨中挥发性成分进行提取,以30min得到的挥发性成分产率最高为0。
This paper reviews intermediate experiment of processing technology of spicy-crisp pigeonpea, which is based on small-scale tests.
在小试的基础上 ,对香酥木豆的加工工艺进行改进与中试 ,生产出的香酥木豆具有木豆的固有色泽和特殊香味 ,酥脆度较