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1.Xiangxi Chinese Goosebeery Investigation
对湘西地区猕猴桃资源的调查收藏指正
2.Study on Chinese Goosebeery Wine by Liquid Fermentation
液体发酵猕猴桃酒的研究收藏指正
3.Contents and Pharmacological Function of Chinese Goosebeery Seed OiI
猕猴桃果仁油主要成分及其药理生理作用收藏指正
4.Application of mulberry in wine brewing from Chinese Goosebeery
桑果在猕猴桃酿酒工艺中的应用收藏指正
5.Determination of Vc content of chinese goosebeery by UV colorimetry
紫外分光光度法测定猕猴桃中Vc含量收藏指正
6.GLASS TRANSITIONS AND STATE DIAGRAM FOR FRESH AND FREEZE-DRIED CHINESE GOOSEBEERY
猕猴桃果肉冷冻过程中的玻璃化转变及其状态图分析收藏指正
7.Study on Soften of Chinese Goosebeery Characteristic and Dynamics of Polyphenolic Oxidase
猕猴桃软变及其多酚酶特性与动力学研究收藏指正
8.In this paper UV colorimetry is used to determine Vc content of Chinese goosebeery.
应用紫外分光光度法间接测定猕猴桃中Vc含量,最大吸收波长290nm,Vc浓度在0～200mg·L-1范围内符合朗伯—比尔定律。收藏指正
9.Natural environment of Xiangxi was described and the Chinese Goosebeery species in it were investigated.
对湘西地区的自然环境的描述及适应该地区的猕猴桃种类调查。收藏指正
10.Glass transition temperature and melting temperature of freeze-dried Chinese goosebeery conditioned by adsorption at various water activities at 25 ℃ were determined by differential scanning calorimetry (DSC), and used to plot the state diagram for the Chinese goosebeery sample.
经过冷冻干燥、等温吸附平衡处理的猕猴桃果肉为研究对象,采用差示扫描量热仪(DSC)测得不同水分含量下样品的玻璃化转变温度、冻结终了温度,绘制得到猕猴桃果肉状态图。收藏指正
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