摘要
本文探讨了利用生产枣肉干过程中挑选出的等外枣和去除的枣核加工枣粉和枣核粉的工艺，并对其营养成分进行了分析。
In this paper a proeessing technology for production of jujubepowder and jujube-core powder using inferior jujube and jujube-core as raw material was developed, and the nutritional composition of jujube was deteimined.
出处
《氨基酸和生物资源》
CAS
1997年第4期14-16,共3页
Amino Acids & Biotic Resources
