CN113508880A - Noni juice with functions of resisting oxidation and improving immunity and preparation method thereof - Google Patents
Noni juice with functions of resisting oxidation and improving immunity and preparation method thereof Download PDFInfo
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- CN113508880A CN113508880A CN202110824168.4A CN202110824168A CN113508880A CN 113508880 A CN113508880 A CN 113508880A CN 202110824168 A CN202110824168 A CN 202110824168A CN 113508880 A CN113508880 A CN 113508880A
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- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 112
- 235000017524 noni Nutrition 0.000 title claims abstract description 112
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 63
- 230000003647 oxidation Effects 0.000 title claims abstract description 22
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 22
- 230000036039 immunity Effects 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 54
- 239000000341 volatile oil Substances 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 27
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 15
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 15
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 239000003651 drinking water Substances 0.000 claims abstract description 12
- 235000020188 drinking water Nutrition 0.000 claims abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 230000006872 improvement Effects 0.000 claims abstract description 10
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 241000207199 Citrus Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000020971 citrus fruits Nutrition 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000008898 Morinda citrifolia Nutrition 0.000 claims description 4
- 241000220317 Rosa Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 10
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000007797 corrosion Effects 0.000 abstract description 2
- 238000005260 corrosion Methods 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000036314 physical performance Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides noni juice with oxidation resistance and immunity improvement and a preparation method thereof, wherein the noni juice comprises the following components: 10-20 parts of noni fruit fermentation powder, 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol, 0.1-1 part of edible essential oil and 50-100 parts of drinking water. The noni fruit is used after being fermented and crushed, the noni fruit can be fully utilized, most of nutrient substances are reserved, and the noni fruit is operated at the temperature lower than 30 ℃, so that most of nutrient substances are prevented from being lost; the noni fruit and other plant juice and essential oil have oxidation resistance and corrosion resistance, so that the use of chemical additives is reduced, and the health performance of the juice is improved; the taste of the noni juice is improved through mutual matching and coordination of the components, so that the noni juice is more convenient to quote and popularize; the noni fermented powder and the components have the characteristics of being convenient to store and transport to other places for use.
Description
Technical Field
The invention relates to fruit juice and a preparation method thereof.
In particular to noni juice with oxidation resistance and immunity improvement and a preparation method thereof.
Background
Noni fruit is the fruit of morinda citrifolia, and has the effect of strengthening the body because the fruit is rich in the components of human cells. Experimental research and epidemiological statistics show that the noni juice has various health benefits, such as the effects of enhancing physical performance, improving the overall health condition, relieving inflammation and pain, improving sleep, improving allergic constitution and the like.
According to measurement and calculation, in the mature noni fruits, the weight ratio of squeezed juice to the fruits is about 40-50%, the weight ratio of pulp wet residues is about 30-40%, and the weight ratio of seeds is about 15-20%. Generally, after the juice is extracted, the remaining pulp and seeds are discarded as waste, and the juice contains only a portion of the soluble nutrients, the other portion being in the pulp and seeds. Therefore, the method of only eating the fruit juice and discarding the pulp and the seeds leads to the loss of a large amount of effective nutrient components, the utilization rate is low, and the huge waste of resources is caused.
However, the smell of ripe noni and its unpleasant taste make it difficult for a person to accept the taste.
Disclosure of Invention
The invention aims to overcome the defects of the traditional technology and provides noni juice which fully utilizes noni fruits and has the functions of resisting oxidation and improving immunity and a preparation method thereof.
The aim of the invention is achieved by the following technical measures:
noni juice capable of resisting oxidation and improving immunity is characterized by comprising the following components:
10-20 parts of noni fruit fermentation powder, 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol, 0.1-1 part of edible essential oil and 50-100 parts of drinking water.
In a specific optimization scheme, the edible essential oil is clove essential oil and/or citrus essential oil and/or rose essential oil.
A preparation method of noni juice with oxidation resistance and immunity improvement is characterized by comprising the following steps:
step one, preparing and storing noni fruit fermentation powder;
weighing 10-20 parts of noni fruit fermentation powder, 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol, 0.1-1 part of edible essential oil and 50-100 parts of drinking water by weight;
step three, heating the drinking water to 100 ℃, then adding 10-20 parts of noni fruit fermentation powder, uniformly stirring, and after the mixture is cooled to below 40 ℃, sequentially adding 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol and 0.1-1 part of edible essential oil, and uniformly stirring to obtain the noni fruit juice.
The preparation method of the noni fruit fermentation powder comprises the following steps:
step A, selecting mature noni, cleaning, drying water, and crushing the whole noni into fragments;
step B, adding yeast and sugar into the morinda citrifolia pieces for fermentation;
step C, drying the fermented noni fruits to remove water;
and D, grinding the dried noni into powder, and sealing and storing to obtain the noni fermented powder.
A specific optimization scheme is that in the step A, the whole noni fruits are crushed into fragments of 0.5-1 cm.
A specific optimization scheme is characterized in that the fermentation temperature in the step B is 20-30 ℃, the yeast is Angel fermentation yeast, the sugar is rock candy pieces, and noni fruits and the rock candy pieces are uniformly mixed.
And C, drying the noni fruits to remove moisture in a low-temperature vacuum drying mode, wherein the temperature is lower than 20 ℃, and the moisture of the dried noni fruit blocks is lower than 4%.
In a specific optimization scheme, the temperature of the noni blocks in the step D is maintained below 30 ℃.
A specific optimization scheme is characterized in that the preservation temperature of the noni blocks in the step D is lower than 30 ℃.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following advantages:
the noni fruit is fermented and crushed for use, the noni fruit can be fully utilized, most of nutrient substances are reserved, and the noni fruit is operated at the temperature of lower than 30 ℃ to ensure that most of nutrient substances are not lost;
secondly, the noni fruit and other plant juice and essential oil have oxidation resistance and corrosion resistance, so that the use of chemical additives is reduced, and the health performance of the juice is improved;
thirdly, the taste of the noni juice is improved through mutual matching and coordination of the components, so that the noni juice is more convenient to quote and popularize;
and fourthly, the noni fermented powder and the components have the characteristics of being convenient to store and transport to other places for use.
The present invention is further described below.
Detailed Description
Example 1: noni juice capable of resisting oxidation and improving immunity comprises the following components:
10 parts of noni fruit fermentation powder, 5 parts of lemon juice, 5 parts of sugarcane juice, 0.1 part of tea polyphenol, 0.1 part of edible essential oil and 50 parts of drinking water.
The edible essential oil is clove essential oil or citrus essential oil.
The sugarcane juice is prepared by cleaning fresh sugarcane, adding no water, physically squeezing to obtain raw juice, and storing by low-temperature freezing method, wherein when in use, the sugarcane juice is placed at room temperature, slowly raised in temperature, and then mixed with other substances; the lemon juice is prepared by physically squeezing fresh lemon without adding water, storing at low temperature, and mixing with other materials after slowly increasing temperature at room temperature.
The edible essential oil is the essential oil which is prepared from natural plants according to the relevant standard.
Example 2: noni juice capable of resisting oxidation and improving immunity comprises the following components:
20 parts of noni fruit fermentation powder, 10 parts of lemon juice, 10 parts of sugarcane juice, 1 part of tea polyphenol, 1 part of edible essential oil and 100 parts of drinking water.
The edible essential oil comprises clove essential oil, citrus essential oil and rose essential oil, wherein the clove essential oil is 0.25 part, the rose essential oil is 0.25 part, and the citrus essential oil is 0.5 part.
The rest is the same as in example 1.
Example 3: noni juice capable of resisting oxidation and improving immunity comprises the following components:
15 parts of noni fruit fermentation powder, 7 parts of lemon juice, 7 parts of sugarcane juice, 0.5 part of tea polyphenol, 0.5 part of edible essential oil and 75 parts of drinking water.
The edible essential oil comprises 0.25 part of clove essential oil and 0.25 part of citrus essential oil.
The rest is the same as in example 1.
Example 4: a preparation method of noni juice with oxidation resistance and immunity improvement comprises the following steps:
step one, preparing and storing noni fruit fermentation powder;
weighing 10-20 parts of noni fruit fermentation powder, 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol, 0.1-1 part of edible essential oil and 50-100 parts of drinking water by weight;
step three, heating the drinking water to 100 ℃, then adding 10-20 parts of noni fruit fermentation powder, uniformly stirring, and after the mixture is cooled to below 40 ℃, sequentially adding 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol and 0.1-1 part of edible essential oil, and uniformly stirring to obtain the noni fruit juice.
The preparation method of the noni fruit fermentation powder comprises the following steps:
step A, selecting mature noni, cleaning, drying water, and crushing the whole noni into fragments;
step B, adding yeast and sugar into the morinda citrifolia pieces for fermentation;
step C, drying the fermented noni fruits to remove water;
and D, grinding the dried noni into powder, and sealing and storing to obtain the noni fermented powder.
Step A, crushing the whole noni fruit into fragments of 0.5-1 cm. Wherein, the broken pieces are not necessarily all consistent, as long as the broken pieces of the whole noni fruit are the same as or slightly larger than the rock candy in size, and when the noni fruit ice cream is used, the ratio of the broken pieces of the whole noni fruit to the rock candy is 1: 1.
And step B, uniformly mixing noni fruits and rock candy blocks, wherein the fermentation temperature is 20-30 ℃, the yeast is Angel fermentation yeast, the sugar is rock candy blocks.
And step C, drying the noni fruits in a low-temperature vacuum drying mode to remove moisture, wherein the temperature is lower than 20 ℃, and the moisture of the dried noni fruit blocks is lower than 4%. In particular to the batch drying of an edible low-temperature vacuum dryer.
And D, maintaining the temperature of the noni blocks below 30 ℃.
And D, preserving the noni blocks at the temperature lower than 30 ℃.
The noni fruit contains antibacterial components, and the noni fruit does not rot after being mature and only slowly ferments. The fermentation of the fruit is accelerated by adding rock sugar and yeast, so that the production period is accelerated, the operation is carried out in an environment lower than 30 ℃, the fermentation time is prolonged, and meanwhile, the evaporation of the water in the fruit is accelerated in the drying and crushing processes, so that the dried fruit becomes as hard as stone. The flavor of the fermented noni fruit juice can be slowly changed and gradually becomes easy to accept, the fermented noni fruit juice can be further improved in taste after being ground into powder and added with seasoning matter and essential oil for improving fragrance, so that all nutrient substances of noni fruit are reserved, the taste of the noni fruit juice is improved, the noni fruit juice can be more convenient to enter the mouth, and meanwhile, the natural antioxidant and antibacterial performance of natural plants is utilized, the use of chemical additives is reduced, and the noni fruit juice is healthier.
The quality guarantee period of the raw materials of the noni juice can be prolonged to half a year to one year, most of nutrient substances of the noni can be guaranteed not to be lost, and compared with the fruit juice obtained by directly squeezing the noni juice, the flavor of the fruit juice is greatly improved.
It is to be understood that the above description is only a preferred embodiment of the present invention and should not be taken as limiting the scope of the invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (9)
1. Noni juice capable of resisting oxidation and improving immunity is characterized by comprising the following components:
10-20 parts of noni fruit fermentation powder, 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol, 0.1-1 part of edible essential oil and 50-100 parts of drinking water.
2. The noni juice with oxidation resistance and immunity improvement functions and the preparation method thereof according to claim 1 are characterized in that: the edible essential oil is clove essential oil and/or citrus essential oil and/or rose essential oil.
3. The method for preparing noni juice with oxidation resistance and immunity improvement functions according to claim 1 or 2, which comprises the following steps:
step one, preparing and storing noni fruit fermentation powder;
weighing 10-20 parts of noni fruit fermentation powder, 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol, 0.1-1 part of edible essential oil and 50-100 parts of drinking water by weight;
step three, heating the drinking water to 100 ℃, then adding 10-20 parts of noni fruit fermentation powder, uniformly stirring, and after the mixture is cooled to below 40 ℃, sequentially adding 5-10 parts of lemon juice, 5-10 parts of sugarcane juice, 0.1-1 part of tea polyphenol and 0.1-1 part of edible essential oil, and uniformly stirring to obtain the noni fruit juice.
4. The noni juice with oxidation resistance and immunity improvement functions and the preparation method thereof according to claim 3, wherein the preparation method of the noni fermentation powder comprises the following steps:
step A, selecting mature noni, cleaning, drying water, and crushing the whole noni into fragments;
step B, adding yeast and sugar into the morinda citrifolia pieces for fermentation;
step C, drying the fermented noni fruits to remove water;
and D, grinding the dried noni into powder, and sealing and storing to obtain the noni fermented powder.
5. The noni juice with oxidation resistance and immunity enhancement and the preparation method thereof according to claim 4 are characterized in that: step A, crushing the whole noni fruit into fragments of 0.5-1 cm.
6. The noni juice with oxidation resistance and immunity enhancement and the preparation method thereof according to claim 4 are characterized in that: and step B, uniformly mixing noni fruits and rock candy blocks, wherein the fermentation temperature is 20-30 ℃, the yeast is Angel fermentation yeast, the sugar is rock candy blocks.
7. The noni juice with oxidation resistance and immunity improvement functions and the preparation method thereof according to claim 1 are characterized in that: and step C, drying the noni fruits in a low-temperature vacuum drying mode to remove moisture, wherein the temperature is lower than 20 ℃, and the moisture of the dried noni fruit blocks is lower than 4%.
8. The noni juice with oxidation resistance and immunity improvement functions and the preparation method thereof according to claim 1 are characterized in that: and D, maintaining the temperature of the noni blocks below 30 ℃.
9. The noni juice with oxidation resistance and immunity improvement functions and the preparation method thereof according to claim 1 are characterized in that: and D, preserving the noni blocks at the temperature lower than 30 ℃.
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| CN202110824168.4A CN113508880A (en) | 2021-07-21 | 2021-07-21 | Noni juice with functions of resisting oxidation and improving immunity and preparation method thereof |
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| CN202110824168.4A CN113508880A (en) | 2021-07-21 | 2021-07-21 | Noni juice with functions of resisting oxidation and improving immunity and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115554203A (en) * | 2022-09-27 | 2023-01-03 | 海南丰席树诺丽日化有限责任公司 | Method for improving effective components in noni in shower gel |
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| 李建颖: "《食品添加剂速查手册》", 30 November 2017, 南开大学出版社 * |
| 阚欢等: "诺丽、西番莲复合果汁的研制", 《西南林学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115554203A (en) * | 2022-09-27 | 2023-01-03 | 海南丰席树诺丽日化有限责任公司 | Method for improving effective components in noni in shower gel |
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