Chinese jujube - Globe Thesis

Keyword [Chinese jujube] Result: 1 - 20 \| Page: 1 of 2
1.	Determination Of Carbohydrates In Chinese Jujube By Using HPLC
2.	Studies On The Analysis Methods Of Major Functional Components In Chinese Jujube And Its Comprehensive Processing Technology
3.	Technological Studies On Jujube Juice Extracting From Chinese Jujube With Enzyme Treatments
4.	Studies On Factors Influencing Nonenzymatic Browning Of Jujube And The Corresponding Ways Of Controlling
5.	Study On The Characteristics Of PPO And Enzymatic Browning Control For Chinese Jujube
6.	Study On The Brewing Techniques Of Chinese Jujube Wine
7.	Studies On The Technology Of Chinese Jujube Vinegar And Its Beverage
8.	Extraction Of Pigment In Fruits Of Ziziphus Jujuba And The Flavonoids Analysis Containing Various Cultivars In Different Regions
9.	Study On Flavonoid Contents And Pigments Of Chinese Jujube
10.	Effects Of Raw Materials Heat Treatment On The Methanol And The Higher Alcohols Content In The Jujube Brandy
11.	Development And Assessment Of One Health Drink With Immune Enhancement
12.	Abscisic Acid On The Fresh Dates Of Storage Quality Changes
13.	Effects Of Pectin Content And Raw Materials Heat Treatment On Methanol And Ethanol Content In Traditional Chinese Jujube Brandy
14.	Effects Of Drying Conditions On Aroma Components And Quality Of Chinese Jujube
15.	Kinetics Study On The Main Nutrients Of Chinese Jujube During The Drying Process
16.	Effects Of Different Raw Materials On Physical And Chemical Characteristics And Antioxidant Capacity Of Chinese Jijjubb
17.	Study On Chinese Jujube Compound Juice And Comprehensive Utilization Of Byproducts
18.	Study On Isolation, Biological Activity And Stability Of The Red Pigment From Chinese Jujube Peel
19.	Preliminary Studies On Control Measures Of Methanol Content In Traditional Chinese Jujube Brandy
20.	The Research Of Chinese Jujube Vinegar’s Process And The Analysis Of Its Flavor
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