[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and
[Objectives]This study was conducted to establish a method for determining the contents of Chaenomeles cathayensis(Hemsl.)Schneid.,and analyze the changes in ef
The chemical constituents of the essential oil of Euonymus fortune from different areas were compared and analyzed by GC-MS.The results showed that 25 chromatog
[Objectives]This study was conducted to improve the sensory quality and industrial availability of tobacco extracts.[Methods]The L9(34)design was adopted to car