Development and Anti-exercise Fatigue of Compound Beverage of Agastache rugosa and Rose
The compound beverage of Agastache rugosa and rose was prepared using Agastache rugosa and rose as the main raw materials. The optimal formula of compound beverage was obtained by single factor test and response surface methodology with sensory score as evaluation index, meanwhile its quality was an...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060124 |