相似文献/References:
[1]张京芳,张康健,张小平.杜仲红枣复合饮料加工工艺研究[J].西北林学院学报,2000,15(01):60.
Zhang Jingfang,Zhang Kangjian,Zhang Xiaoping.Processing Technology of A Compound Beverage of Duzhong and Jujube[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2000,15(05):60.
[2]李新岗,黄建,宋世德,等.影响陕北红枣产量和品质的因子分析[J].西北林学院学报,2004,19(04):38.
Meterological Factors Affecting Jujube-Yield and Quality of North Shaanxi[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2004,19(05):38.
[3]饶国华,陈锦屏,赵谋明.酸性红枣松仁复合蛋白饮料稳定性研究--乳化稳定剂对稳定性的影响[J].西北林学院学报,2005,20(01):175.
A Study on the Stability of the Acidic Jujube-pinenut Compound Protein Beverage --Effect of Emulsifications on Stability[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2005,20(05):175.