Research on the extraction methods of tannin from persimmon (Diospryros kaki L) fruit;
柿子单宁优化提取工艺探讨
Fermentation Characterization of a Strain on Making Persimmon Wine and Sequence Identification;
一株酵母菌酿造柿子酒的发酵特性及其序列鉴定
Research on the technology of persimmon-fruit vinegar in liquid-state fermentation;
液体发酵柿子醋的工艺研究
Study on the fermentation techniques and quality control of persimmon wine;
柿子果酒的生产工艺与质量控制
The non-biological and biological stability of the persimmon wine(alcohol degree as 11.
3%Vol的柿子果酒的非生物和生物稳定性。
Based on the brewing characteristics of wine, the present work focused on the improvement of aroma of persimmon wine.
本研究以果酒的酿造特点为依据,以改善现有柿子果酒香气为主要目标,从自然界基质中分离筛选得到2株酵母菌,并在此基础上改进了发酵工艺,使产品风味得以改善。
The interaction between persimmon tannin and bovine serum albumin (BSA) and the mechanism of fluorescence quench were studied by fluorescence spectroscopy and ultraviolet-visible absorption spectroscopy.
采用荧光光谱和紫外吸收光谱法研究了柿子单宁对牛血清白蛋白(BSA)的荧光猝灭作用。
Exploitation of honey-persimmon juice fermented drink;
蜂蜜-柿子汁发酵饮料的研制
The production technology of Luoyang Huaguoshan persimmon vinegar;
洛阳花果山柿子醋的生产技术
The persimmon vinegar would be turbid because of the non-biological oxidation during its producing and reserving process.
柿子醋在其生产和贮存过程中 ,会因为发生非生物性氧化而产生浑浊现象。
