摘要
介绍了桑叶的主要化学成分及作用 ,在此基础上 ,研究了桑叶汁冰淇淋的生产工艺。
The basic chemical components in mulberry leaf and their actions are described. In addition, the technology for the preparation of mulberry leaf ice cream is studied.
出处
《饮料工业》
2001年第1期14-16,共3页
Beverage Industry
