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台湾青枣酒加工技术 被引量:1

Processing Technology of Ziziphus Muaritiana Wine
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出处 《保鲜与加工》 CAS 2005年第6期45-46,共2页 Storage and Process
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共引文献22

同被引文献20

  • 1GB/T15038-2006,葡萄酒、果酒通用分析方法.
  • 2Hao Z,Lu J, Shu Y,et al. Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube from China [ J] . Food and Chemical Toxicology, 2010,48(6) :1 461 -1 465.
  • 3Tanmay K K, Charanjit K, Shweta N , et al. Antioxidant activity and phenolic content in genotypes of Indian jujube [J]. Arabian Journal of Chemistry , 2011 (2) : 23 - 26.
  • 4Pierluigi P,Daniela B, Donatella V,et al. Identification of bioactive constituents of ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells[ J]. Ethnopharmacology, 2012, 140(2) : 325.
  • 5WUA L, YICK K L, SUN-PUI N. Application of the Box-Behnken design to the optimization of process parameters in foam cup molding[ J]. Expert Systems with Ap-plications ,2012, 39(9) : 8 059 -8 065.
  • 6Chopra S, Sanjay K, Motwani Z I, et al. Optimisation of polyherbal gels for vaginal drug delivery by Box-Behnken statistical design [ J]. European Journal of Pha&Bio, 2007,67 (1): 120 -131.
  • 7Simonetta C, Maria T, Luca F,et al. Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines [ J] . Aensors and Actuators,2013,179:259 -269.
  • 8Muralidhar R V,Chirumamila R R, Marchant H, et al.A response surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources [ J]. Biochemis-try Engineering Journal, 2001, 9(1) : 17-23.
  • 9yan-Fang S, Chuan-Kui S, Helmut V, et al. Apoptosis of human breast cancer cells induced by microencapsulated betulinic acid from sour jujube fruits through the mitochondria transduction pathway [ J]. Food Chemistry, 2013 ,138 (2 -3) : 1998 -2007.
  • 10盖禹含,辛秀兰,杨国伟,李亚东.不同酵母发酵的蓝莓酒香气成分GC-MS分析[J].食品科学,2010,31(4):171-174. 被引量:100

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