mint oil

preparation and thermal stability evaluation of encapsulated mint oil

微胶囊化薄荷油的制备及其热稳定性研究

objective to research the effect on the stability of mint oil with different packaging technology.

目的研究不同包装工艺对薄荷挥发油稳定性的影响。

results the content of mint oil in vacuum pack is much higher than the other.

结果真空包装的薄荷挥发油含量较普通包装高。

the release mechanism of mint oil solubilized by micelles

薄荷油的胶束增溶体系的释放规律

study on separation conditions of natural menthol from mint oil by rectification - freezing crystallization

精馏-冷冻结晶技术分离天然薄荷脑的条件研究

conclusion the vacuum pack is propitious to the mint quality, which is one of prefer method to conserve mint oil.

结论真空包装更有利于薄荷贮存质量稳定性，是一种较好的保质贮藏方式。

the system of mint oil solubilized by micelles

薄荷油的胶束增溶体系

The effect of temperature on the solubilizing capacity of mint oil

温度变化对薄荷油增溶量的影响

study on secondary microencapsulation of mint oil

薄荷油的二次包埋技术研究

source of mint oil. used in cigarettes, pharmaceuticals, and oral preparations.

薄荷油的来源。在香烟，医药制品和口头的准备内使用。

Grilled New Zealand Lamb Chops with Sweet Potato Cake ( Kumara), Green Asparagus and Beetroot Lamb Jus, Infused with Mint Oil.

新西兰香煎羊排，配红薯饼和芦笋，薄荷风味红菜头羊肉汁。

investigation of the oil-absorption and retarded releasing characteristics of powelered porous starch on mint oil

多孔淀粉粉末薄荷油的吸油与缓释性能研究