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Discussion on the Key Points of Fruit Tree Cultivation Technology and Cultivation Management Measures
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作者 JIANG Lihua 《外文科技期刊数据库(文摘版)自然科学》 2020年第2期121-125,共5页
With the progress of the society, the relevant departments of agricultural technology in our country attach great importance to the variety selection and management measures of fruit tree cultivation, especially in th... With the progress of the society, the relevant departments of agricultural technology in our country attach great importance to the variety selection and management measures of fruit tree cultivation, especially in the remote mountainous areas of our country, the management level of fruit tree cultivation should be improved. The cultivation technology of fruit trees is continuously optimized to ensure that the fruit trees can grow more healthily, and the growth environment is also optimized, thereby improving the economic benefits of fruit tree cultivation and increasing the economic income of people. Next, the article discusses the key points of fruit tree cultivation techniques and cultivation management measures. 展开更多
关键词 fruit tree cultivation technique main points cultivation management
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Study on Processing Technology of Health Beverage Made from Artemisia Selengensis Turoz and Green Tea 被引量:1
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作者 吴存兵 吴君艳 +3 位作者 田林双 窦勇 李昱萱 彭芳琦 《Agricultural Science & Technology》 CAS 2014年第6期990-993,共4页
This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of t... This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of the compound beverage were investigated,such as addition amounts ofArtemisia selengensis juice, green tea juice,sugar and lemon acid.By orthogonal test ,the best formula of the compound health beverage is Artemisia selengensis juice 10 ml, green tea juice 200 ml, sugar 6 g and lemon acid 0.06 g. The optimum stabilizer of the beverage is CMC-Na with 0.03% amount. 展开更多
关键词 Artemisia selengensis turoz Green tea Compound beverage Process-ina technoloqy main technique points
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