The processing technology of functional Capsella bursa-pastoris L. jelly was studied by orthogonal experiment . The main material was extracts from Capsella bursa-pastoris L. and sugar .
以荠菜为主要原料，运用正交试验法对荠菜果冻的加工工艺进行了研究。
The processing technology of functional Capsella bursa-pastoris L. jelly was studied by orthogonal experiment . The main material was extracts from Capsella bursa-pastoris L. and sugar .
以荠菜为主要原料，运用正交试验法对荠菜果冻的加工工艺进行了研究。
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