Nutritional Components of Baccaurea ramiflora and the Processing Technology Research of B. ramiflora Wine
Using three varieties of Baccaurea ramiflora as raw material, the nutritional components of pericarp, pulp, and stone were respectively determined. The processing technology of B.ramiflora wine was investigated by single-factor experiments and orthogonal experiments. The results showed that the mois...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2022-07-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220421?st=article_issue |