摘要
分析和比较了不同地区所产银杏果实的营养成分和形态特征 ,且选出最佳品种进行了白果米酒的研制。
In this paper nutritional composition and morphologic character of gingko which are producted in the Shuizhou,Anlu and Taixing were compared and studied In the same time,the best variety was selected and sweet wine prepared from the gingko
出处
《湖北农业科学》
北大核心
2002年第2期79-80,共2页
Hubei Agricultural Sciences
关键词
银杏
营养成分
形态特征
白果米酒
研制
Gingko,nutritional composition,morphologic character,sweet wine of gingko
