Summarize the chemical element of momordica charantia.
对苦瓜的化学成分进行了概述。
Baked Momordica charantia powder was not good for liquor flavoring.
焙烤的苦瓜粉不适于苦瓜酒的调味。
Juice yield was increased by adding pectinases when extracting juice from Momordica Charantia.
在制取苦瓜原汁时，通过添加果胶酶可以增加了苦瓜的出汁率。
Object:To optimize the extraction conditions for the effective substances of Momordica charantia L.
前言： 目的：优选苦瓜有效物质的最佳提取工艺。
The eutectic temperature and eutectic point of Momordica charantia juice were measured by using a simple apparatus.
为了对苦瓜汁进行真空冷冻干燥，首先通过简单的电阻装置测定了苦瓜汁的共晶点与共融点。
The inhibition activities of aqueous extract of Momordica charantia Linn to some food polluted microorganisms were studied.
分析了苦瓜水提物对十种常见食品污染微生物的抑菌活性。
Whereas study momordica charantia status, the officinal value and the effect are summarized. Sum up the study of biology active.
鉴于国内外苦瓜的研究状况，着重综述了苦瓜的药用价值及其作用机制，并对其生物活性方面的研究进行了归纳。
The drink was characterized by enriched nutrients, improved flavour, nice colour and the special refreshing bitterness of Momordica Charantia.
使苦瓜饮品营养风味得到改善，产品色泽好、晶莹靓丽，具有苦瓜特有的清香苦味。
This article detected the technology of get rid of bitter of balsam pear (Momordica Charantia L.) which reserve effective composition and good taste.
探讨了苦瓜去苦味的工艺。该工艺尽量保全了苦瓜的有效成分，口感清新、味正。
In this article, a procedure for making Momordica Charantia tea was described. The components and the contents of amino acids in the Momordica Charantia tea were determined.
以苦瓜为原料，加工生产苦瓜茶，探讨了加工技术，测定了苦瓜茶的理化成份和氨基酸含量。
This experiment studied the producing of momordica charantia L cake. The best formulation for the momordica charantia L cake was studied through orthogonal test. The quality index was proposed.
对苦瓜蛋糕的制作技术进行研究，通过正交实验确定苦瓜蛋糕的最佳配方和工艺参数，并提出质量指标。
This experiment studied the producing of momordica charantia L cake. The best formulation for the momordica charantia L cake was studied through orthogonal test. The quality index was proposed.
对苦瓜蛋糕的制作技术进行研究，通过正交实验确定苦瓜蛋糕的最佳配方和工艺参数，并提出质量指标。
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