柿汁;柿液;柿油
a technology of producing persimmon juice
柿果原汁生产技术的开发研究
the invention has the following advantages: 1. full persimmon juice is adopted for fermentation, without adding water;
本发明的优点:1、采用全柿果清汁发酵,不添加水;
study on processing technology of persimmon juice beverage with pulp
带果肉柿子汁饮料工艺研究
in addition to tea, korean also often beyond traditional drinks rice wine, drink, the persimmon juice.
除了茶以外,韩国人还经常饮用传统饮料米酒、柿饼汁。
preparation of persimmon juice by lactic acid bacteria fermentation
乳酸菌发酵柿汁的制备工艺
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