1.
A preliminary research of processing technology for a new gingko tea beverage
一种保健型银杏茶饮料加工技术的初步研究
2.
Tea a drink with jam and bread,
“梯”是饮料茶点，
3.
Study on the Technology of Compound Healthy Antipyretic Beverage of Honeysuckle,Chrysanthemum and Liquorice
金银花·菊花·甘草复合保健凉茶饮料的工艺研究
4.
This article studied water extraction technology of Gingkgo leaf and medlar and identified the best prescription of health drink by orthogonal design.
本文研究了银杏叶及枸杞的浸提工艺，并通过正交实验确定了保健饮料的最佳配方。
5.
Effects of Proteins on Haze Formation of Ready-to-Drink Tea;
茶汤蛋白对茶饮料冷后浑形成的影响
6.
Studies on Extraction of Xinjiang Xiaobai Apricot Almond Oil and Manufacture of Almond Cake-Pineapple Compound Protein Beverage;
新疆小白杏杏仁油的提取及杏仁粕菠萝复合蛋白饮料的研制
7.
Use of Charge-transfer Complexation for Spectrophotometric Determination of Theanine Contents in Tea and Tea Beverage
荷移光度法测定茶及茶饮料中茶氨酸含量
8.
Effects of Ginkgo Biloba Biological Feed on Layers
银杏叶生物饲料在蛋鸡饲料中的应用
9.
Effects of Scirtothrips Dorsalis Hood Damage on Ginkgo Biloba L. Growth, Physiological and Biochemical Characteristics
茶黄蓟马危害对银杏生长及生理生化的影响
10.
Effects of Scirtothrips dorsalis on the physiological indexes of Ginkgo biloba leaves
茶黄蓟马危害对银杏叶片生理指标的影响
11.
Processing of Fermented Beverage on Apricot Juice and Its Volatile Compounds;
“大接杏”杏汁发酵饮料及其挥发性物质的分析研究
12.
The quality of tea beverage is influenced by the climate where the tea plant is grown.
茶饮料的质量受茶树栽培地的气候影响。
13.
Effect of Ultrasound Extraction on the Tea Infusion Quality of Ready-to-drink Green Tea;
超声波浸提对绿茶饮料茶汤品质的影响
14.
An Investigation and Analysis of the Content of Tea Polythenols in Teas Market;
市场茶饮料中茶多酚含量的调查与分析
15.
Determination of Mn in tea bags and tea drinks by flame atomic absorption spectrometry
火焰原子吸收法测定茶包及茶饮料中锰元素
16.
Studies on Processing Technology of the Angeleno and Almond Compound Protein Beverage;
安哥诺李、杏仁复合蛋白饮料的加工工艺研究
17.
A Research on the Manufacture of Balsam Pear-Apricot Compound Juice and Its Brown Control;
苦瓜、杏复合饮料加工及其褐变控制技术的研究
18.
Study on Solubility Characteristics of Protein Separated from Bitter Almond and Development of Complex Sour Beverage;
苦杏仁蛋白溶解性研究及其复合果蔬饮料研制