CN107372807A - A kind of agent keeping vegetable fresh and preparation method thereof - Google Patents
A kind of agent keeping vegetable fresh and preparation method thereof Download PDFInfo
- Publication number
- CN107372807A CN107372807A CN201710773613.2A CN201710773613A CN107372807A CN 107372807 A CN107372807 A CN 107372807A CN 201710773613 A CN201710773613 A CN 201710773613A CN 107372807 A CN107372807 A CN 107372807A
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- parts
- vegetable fresh
- keeping vegetable
- agent keeping
- fermentation
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 37
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 15
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 15
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 241000563984 Ampelopsis Species 0.000 claims abstract description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 13
- 235000009388 Parthenocissus quinquefolia Nutrition 0.000 claims abstract description 13
- 235000004347 Perilla Nutrition 0.000 claims abstract description 13
- 241000241413 Propolis Species 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 239000001702 nutmeg Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229940069949 propolis Drugs 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 claims abstract 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract 4
- 244000124853 Perilla frutescens Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 36
- 239000000203 mixture Substances 0.000 claims description 20
- 239000012141 concentrate Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 2
- 241000270295 Serpentes Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 3
- 238000003786 synthesis reaction Methods 0.000 abstract description 3
- 241000219095 Vitis Species 0.000 description 10
- 241000498779 Myristica Species 0.000 description 9
- 241000229722 Perilla <angiosperm> Species 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 9
- 238000001914 filtration Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000589516 Pseudomonas Species 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000001616 monocyte Anatomy 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to antistaling agent field, and in particular to a kind of agent keeping vegetable fresh and preparation method thereof, the agent keeping vegetable fresh are made up of the raw material of following parts by weight：20 24 parts of ampelopsis grossdentata leaf, 8 10 parts of grape pip, 68 parts of propolis, 48 parts of granatum, 46 parts of purple perilla powder, 46 parts of sorbierite, 24 parts of garlic, 48 parts of cloves, 48 parts of nutmeg, 13 parts of salt, 24 parts of mature vinegar, 4 12 parts of ginger, 13 parts of yeast.The agent keeping vegetable fresh of the present invention, do not add any chemical synthesis substance in preparation process, green non-pollution, vegetables can be made to keep more long freshness, and the flavor and nutriment of vegetables will not be reduced, extend the shelf life of vegetables.
Description
Technical field
The present invention relates to antistaling agent field, and in particular to a kind of agent keeping vegetable fresh and preparation method thereof.
Background technology
China is vegetables big producer, and kind and yield occupy first place in the world, and is one of mainstay of the national economy industry, but
For a long time, China's agricultural production is only paid attention to managing in antenatal, production, but ignores the antistaling storing in postpartum, causes greatly to pass through
Ji loss.Needed with the improvement of people ' s living standards with the quality requirement high to food, vegetables in the case of more complicated
More permanently keep fresh, and keep its flavor and nutriment, the main method for solving this problem exactly enters vegetables
Row deepfreeze, during deepfreeze, retentiveness, tenderness and delicate flavour of vegetables etc. are all significantly improved,
But some psychrophiles can be still produced on vegetables, such as monocyte Liszt hyperplasia bacterium and pseudomonas, they are in refrigeration bar
Under part still can raised growth and breeding, ultimately result in vegetables occur it is putrid and deteriorated.Therefore, merely vegetables are refrigerated
Through the freshness of vegetables can not be ensured well, it is necessary to study a kind of agent keeping vegetable fresh.
The content of the invention
It is an object of the invention to：The problem of for causing vegetables to go bad by psychrophile pollution during vegetable cold storing, this
Invention provides a kind of agent keeping vegetable fresh and preparation method thereof.
In order to achieve the above object, present invention employs following technical scheme：
A kind of agent keeping vegetable fresh, the agent keeping vegetable fresh are made up of the raw material of following parts by weight：Ampelopsis grossdentata leaf 20-24 parts,
Grape pip 8-10 parts, propolis 6-8 parts, granatum 4-8 parts, purple perilla powder 4-6 parts, sorbierite 4-6 parts, garlic 2-4 parts, cloves 4-8
Part, nutmeg 4-8 parts, salt 1-3 parts, mature vinegar 2-4 parts, ginger 4-12 parts, yeast 1-3 parts.
Further, the agent keeping vegetable fresh is made up of the raw material of following parts by weight：22 parts of ampelopsis grossdentata leaf, grape pip
9 parts, 7 parts of propolis, 6 parts of granatum, 5 parts of purple perilla powder, 5 parts of sorbierite, 3 parts of garlic, 6 parts of cloves, 6 parts of nutmeg, 2 parts of salt,
3 parts of mature vinegar, 8 parts of ginger, 2 parts of yeast.
A kind of preparation method of agent keeping vegetable fresh as described above, comprises the following steps：
（1）By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added
Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 1-2 centimetres of mixture surface, and 4-5 hours are soaked after stirring, and adds
The water refluxing extraction of 3-5 times of total weight of the mixture 2-3 times, 1-2 hours are extracted every time, concentrates, obtains dense after extract solution is merged
Contracting liquid；
（2）Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented
Material in tank is smashed to pieces, then toward adding step in fermentation tank（1）Concentrate, propolis, sorbierite, yeast, stir quiet
Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, zymotic fluid obtained, by zymotic fluid mistake
The agent keeping vegetable fresh is obtained after filter, concentration.
Further, step（1）In, it is 1.10-1.20 that extract solution is concentrated into room temperature measuring relative density after merging.
Further, step（2）In, it is 35-39 DEG C that fermentation temperature is kept during sealing and fermenting, fermentation time 12-
14 days.
In summary, the present invention has the positive effect that as a result of such scheme：
There is very strong sterilization and anticorrosion to act on, can press down for the agent keeping vegetable fresh of the present invention, ampelopsis grossdentata leaf therein, grape pip
The growth of psychrophile processed, while eliminate the bacterium on vegetables, under each composition collective effect, vegetables can be made to keep more long fresh
Degree, and the flavor and nutriment of vegetables will not be reduced, extend the shelf life of vegetables；The agent keeping vegetable fresh is in preparation process simultaneously
In do not add any chemical synthesis substance, green non-pollution.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1:
A kind of agent keeping vegetable fresh, the agent keeping vegetable fresh are made up of the raw material of following parts by weight：20 parts of ampelopsis grossdentata leaf, grape
8 parts of seed, 6 parts of propolis, 4 parts of granatum, 4 parts of purple perilla powder, 4 parts of sorbierite, 2 parts of garlic, 4 parts of cloves, 4 parts of nutmeg, salt 1
Part, 2 parts of mature vinegar, 4 parts of ginger, 1 part of yeast；
A kind of preparation method of agent keeping vegetable fresh as described above, comprises the following steps：
（1）By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added
Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 1 centimetre of mixture surface, is soaked 4 hours after stirring, and adds mixing
The water refluxing extraction of 3 times of thing gross weight 2 times, extract 1 hour every time, room temperature measuring relative density is concentrated after extract solution is merged is
1.10, obtain concentrate；
（2）Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented
Material in tank is smashed to pieces, then toward adding step in fermentation tank（1）Concentrate, propolis, sorbierite, yeast, stir quiet
Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, fermentation temperature is kept in fermentation process
For 35 DEG C, fermentation time is 12 days, obtains zymotic fluid, will obtain the agent keeping vegetable fresh after filtering fermentation liquor, concentration.
Embodiment 2:
A kind of agent keeping vegetable fresh, the agent keeping vegetable fresh are made up of the raw material of following parts by weight：22 parts of ampelopsis grossdentata leaf, grape
9 parts of seed, 7 parts of propolis, 6 parts of granatum, 5 parts of purple perilla powder, 5 parts of sorbierite, 3 parts of garlic, 6 parts of cloves, 6 parts of nutmeg, salt 2
Part, 3 parts of mature vinegar, 8 parts of ginger, 2 parts of yeast；
A kind of preparation method of agent keeping vegetable fresh as described above, comprises the following steps：
（1）By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added
Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 1.5 centimetres of mixture surface, is soaked 4.5 hours after stirring, and adds
The water refluxing extraction of 4 times of total weight of the mixture 3 times, extraction 1.5 hours, it is relative to concentrate room temperature measuring every time after extract solution is merged
Density is 1.15, obtains concentrate；
（2）Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented
Material in tank is smashed to pieces, then toward adding step in fermentation tank（1）Concentrate, propolis, sorbierite, yeast, stir quiet
Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, fermentation temperature is kept in fermentation process
For 37 DEG C, fermentation time is 13 days, obtains zymotic fluid, will obtain the agent keeping vegetable fresh after filtering fermentation liquor, concentration.
Embodiment 3:
A kind of agent keeping vegetable fresh, the agent keeping vegetable fresh are made up of the raw material of following parts by weight：24 parts of ampelopsis grossdentata leaf, grape
10 parts of seed, 8 parts of propolis, 8 parts of granatum, 6 parts of purple perilla powder, 6 parts of sorbierite, 4 parts of garlic, 8 parts of cloves, 8 parts of nutmeg, salt 3
Part, 4 parts of mature vinegar, 12 parts of ginger, 3 parts of yeast；
A kind of preparation method of agent keeping vegetable fresh as described above, comprises the following steps：
（1）By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added
Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 2 centimetres of mixture surface, and 4-5 hours are soaked after stirring, and adds mixed
The water refluxing extraction of 5 times of compound gross weight 3 times, extraction 2 hours, concentrate room temperature measuring relative density every time after extract solution is merged
For 1.20, concentrate is obtained；
（2）Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented
Material in tank is smashed to pieces, then toward adding step in fermentation tank（1）Concentrate, propolis, sorbierite, yeast, stir quiet
Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, fermentation temperature is kept in fermentation process
For 39 DEG C, fermentation time is 14 days, obtains zymotic fluid, will obtain the agent keeping vegetable fresh after filtering fermentation liquor, concentration.
In summary, agent keeping vegetable fresh of the invention, any chemical synthesis substance, green nothing are not added in preparation process
Pollution, vegetables can be made to keep more long freshness, and the flavor and nutriment of vegetables will not be reduced, extend the shelf of vegetables
Phase.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (5)
1. a kind of agent keeping vegetable fresh, it is characterised in that the agent keeping vegetable fresh is made up of the raw material of following parts by weight：Xian Chi snakes Portugal
Grape leaf 20-24 parts, grape pip 8-10 parts, propolis 6-8 parts, granatum 4-8 parts, purple perilla powder 4-6 parts, sorbierite 4-6 parts, garlic 2-
4 parts, cloves 4-8 parts, nutmeg 4-8 parts, salt 1-3 parts, mature vinegar 2-4 parts, ginger 4-12 parts, yeast 1-3 parts.
2. a kind of agent keeping vegetable fresh according to claim 1, it is characterised in that the agent keeping vegetable fresh is by following parts by weight
Raw material composition：22 parts of ampelopsis grossdentata leaf, 9 parts of grape pip, 7 parts of propolis, 6 parts of granatum, 5 parts of purple perilla powder, 5 parts of sorbierite,
3 parts of garlic, 6 parts of cloves, 6 parts of nutmeg, 2 parts of salt, 3 parts of mature vinegar, 8 parts of ginger, 2 parts of yeast.
3. according to a kind of preparation method of any described agent keeping vegetable fresh of claim 1-2, it is characterised in that including following step
Suddenly：
（1）By the mixture of ampelopsis grossdentata leaf, grape pip crusher in crushing into particle diameter less than 3 millimeters, fiber is then added
Plain enzyme aqueous solution and edible ethanol so that liquid is higher by 1-2 centimetres of mixture surface, and 4-5 hours are soaked after stirring, and adds
The water refluxing extraction of 3-5 times of total weight of the mixture 2-3 times, 1-2 hours are extracted every time, concentrates, obtains dense after extract solution is merged
Contracting liquid；
（2）Granatum, purple perilla powder, garlic, cloves, nutmeg, ginger, salt, mature vinegar are mixed and be put into fermentation tank, will be fermented
Material in tank is smashed to pieces, then toward adding step in fermentation tank（1）Concentrate, propolis, sorbierite, yeast, stir quiet
Put half an hour, then toward the water of 2 times of mixture total weight of addition in fermentation tank, be sealed by fermentation, zymotic fluid obtained, by zymotic fluid mistake
The agent keeping vegetable fresh is obtained after filter, concentration.
A kind of 4. preparation method of agent keeping vegetable fresh according to claim 3, it is characterised in that step（1）In, extract solution
It is 1.10-1.20 that room temperature measuring relative density is concentrated into after merging.
A kind of 5. preparation method of agent keeping vegetable fresh according to claim 3, it is characterised in that step（2）In, sealing hair
It is 35-39 DEG C that fermentation temperature is kept during ferment, and fermentation time is 12-14 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710773613.2A CN107372807A (en) | 2017-08-31 | 2017-08-31 | A kind of agent keeping vegetable fresh and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710773613.2A CN107372807A (en) | 2017-08-31 | 2017-08-31 | A kind of agent keeping vegetable fresh and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107372807A true CN107372807A (en) | 2017-11-24 |
Family
ID=60347362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710773613.2A Pending CN107372807A (en) | 2017-08-31 | 2017-08-31 | A kind of agent keeping vegetable fresh and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107372807A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927150A (en) * | 2017-12-08 | 2018-04-20 | 杨坚 | A kind of natural composite antistaling agent for vegetables and preparation method thereof |
| CN108740688A (en) * | 2018-06-01 | 2018-11-06 | 广西科技师范学院 | A kind of preservation method of mechanized harvest sugarcane |
| CN109156520A (en) * | 2018-10-24 | 2019-01-08 | 淮阴师范学院 | A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor |
| WO2019146669A1 (en) * | 2018-01-26 | 2019-08-01 | 株式会社山田養蜂場本社 | mTOR INHIBITOR |
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| CN104381429A (en) * | 2014-11-25 | 2015-03-04 | 天峨县平昌生态农业有限公司 | Fruit and vegetable preservative containing vine tea extract |
| CN106942342A (en) * | 2017-01-17 | 2017-07-14 | 广西神龙王农牧食品集团有限公司 | A kind of preservation method of Luchuan pork |
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Patent Citations (2)
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| CN104381429A (en) * | 2014-11-25 | 2015-03-04 | 天峨县平昌生态农业有限公司 | Fruit and vegetable preservative containing vine tea extract |
| CN106942342A (en) * | 2017-01-17 | 2017-07-14 | 广西神龙王农牧食品集团有限公司 | A kind of preservation method of Luchuan pork |
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| 温辉梁: "《生物化工产品生产技术》", 31 December 2004, 江西科学技术出版社 * |
| 陈三斌: "《180种实用化工产品配方与制造》", 31 December 2002, 金盾出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927150A (en) * | 2017-12-08 | 2018-04-20 | 杨坚 | A kind of natural composite antistaling agent for vegetables and preparation method thereof |
| WO2019146669A1 (en) * | 2018-01-26 | 2019-08-01 | 株式会社山田養蜂場本社 | mTOR INHIBITOR |
| JPWO2019146669A1 (en) * | 2018-01-26 | 2021-01-28 | 株式会社山田養蜂場本社 | mTOR inhibitor |
| JP7256542B2 (en) | 2018-01-26 | 2023-04-12 | 株式会社山田養蜂場本社 | mTOR inhibitor |
| CN108740688A (en) * | 2018-06-01 | 2018-11-06 | 广西科技师范学院 | A kind of preservation method of mechanized harvest sugarcane |
| CN109156520A (en) * | 2018-10-24 | 2019-01-08 | 淮阴师范学院 | A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor |
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Application publication date: 20171124 |