摘要
研究了三种澄清方法对配制型枸杞酒的澄清效果以及这些澄清方法对枸杞酒中生物活性多糖的影响。
This paper discussed the comparation of different clarification methods and their effects on bioactive LBP(Lycium barbarum Polysaccharides) in Chinese wolfberry wine.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第1期6-7,11,共3页
Science and Technology of Food Industry
关键词
枸杞酒
稳定性
澄清
配制型
Chinese wolfberry wine
stabilily
clarification methods
