乳酸菌发酵冬瓜汁饮料的工艺条件研究
The orthogonal rotation design with three factors and five levels was used to study the effects of different proportions of N, P and K on yield and quality of wax gourd.
采用三因子五水平正交旋转组合设计,研究了氮、磷、钾与冬瓜产量和固形物含量的关系 。
Effects of Combined Instantaneous High-pressure and Medium Temperature on Retention of Total Vitamin C in Wax Gourd Juice
中温协同瞬变高压加工对冬瓜汁总Vc保存率的影响
Development of Chinese wax gourd health drink
冬瓜保健饮料的研制
Study on Comprehensive Evaluation of Yield Relative Characters of Wax Gourd by Grey Relation Degree Analysis
冬瓜产量相关性状的灰关联综合评估研究
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