1) fresh ginger essential oil
鲜姜精油
2) essential oil
姜精油
1.
Ginger protease crude extract,oleoresin and essential oil were prepared and subjected to experiments,respectively.
为了探讨姜汁凝乳的机理,研究了温度对姜汁凝乳的影响,制备了生姜蛋白酶粗提物、姜油树脂和姜精油,并分别进行了凝乳实验。
3) ginger essential oil
姜精油
1.
Study on antioxidant effects of ginger essential oil extracted by supercritical carbon dioxide;
姜精油的超临界CO_2提取及其抗氧化性研究
2.
The main conditions for the extraction of ginger essential oil by SFE;
超临界流体萃取姜精油主要工艺条件的研究
5) essential oil of ginger
姜精油
1.
GC-MS analysis on essential oil of ginger;
姜精油的GC-MS分析
2.
The paper introduces the conditions of extraction and the analytic results on principal ingredients of several kinds of essential oil of ginger,which are gained by vapor distillation and by two conditions of super-critical CO2 extraction respectively.
介绍应用水蒸气蒸馏法和超临界CO2萃取法提取姜精油的工艺条件及各自主要成分的分析结果,发现超临界CO2萃取工艺得到的姜精油含有体现生姜独特风味的姜辣素,如以色谱峰面积归一法计算,CO2萃取法含量最高的姜醇占26。
6) Ginger essential oil
生姜精油
1.
Acute toxicity of ginger essential oil to Drosophila melanogaster;
生姜精油对黑腹果蝇的急性毒性分析
2.
A second order polynomial equation for ultra high pressure(HHP) extraction of Ginger Essential Oil was established with response surface methodology(RSM).
研究通过响应面法(RSM)建立了超高压提取生姜精油的二次多项数学模型,验证了模型的有效性。
补充资料：鲜姜红花荟
鲜姜红花荟
鲜姜红花荟
原料: 原 料：
主料：鲜芦荟。辅料：鲜姜50克，火腿汁4克，高级清汤25克。调料：碘盐6克，火腿汁4克，高级清汤25克。
制法: （1）芦荟切成菱形块，出水清炒。
（2）鲜姜丝与红花同烹制即可。
特点: 色泽鲜艳，口味咸鲜，口感爽滑。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。