[1]艾学东.苹果醋中草药复合解忧饮料的设计原理及工艺[J].饮料工业,2008,11(2):47-48[2] 王云阳, 岳田利, 袁亚红. 苹果醋及果醋饮料的研制[J]. 食品工业科技. 2005(4): 118-120[3] 卫春会, 吕嘉枥. 果肉型苹果醋酿造工艺的研究[J]. 食品科技. 2006(3): 88-90[4]Ridgway T., Oreilly J,West, G., Tucker G., Wiseman H. Potent antioxidant properties of novel apple-derived flavonoids with commercial potential as food-additives[J].. Biochem. Soc. Trans,1996,24:391-396[5]Guyot S., Marnet N, Sanoner P., Drilleau J.F. Variavility of the polyphenolic composition of cider apple (Malus domestica) fruits and juices[J].. J Agric Food Chem,2003,51:6240-6247[6]Giumanini AG, Verardo G, Martina DD, Toniutti N.Improved method for the analysis of organic acids and new derivatization of alcohols in complex natural aqueous matrixes: Application to wine and apple vinegar[J].J Agric Food Chem,2001,49:2875-2882[7]Addie A.van der Sluis C, Matthijs D, Wim M.F. Polyphenolic antioxidant in Apples. Effect of Storage Conditions on Four Cultivars[J].. Acta Hor,2003,600:533-541[8] Awad M., Jager A., Westing L. Flavonoid and chlorogenic acid levels in apple fruit: characterization of variation[J]. Sci Hort 2000b, 83: 249-26[9] Awad M.A., de Jager A., Dekker M., Jongen W.M.F. Formation of flavonoids and chlorogenic acid in apples as affected by crop load[J]. Sci Hort. 2001a, 91: 227-23[10]张惠玲.月见草花苹果醋饮料的研制[J].中国酿造,2009,204(3):173-175[11] 曾凌, 胡长海. 仙人掌苹果醋饮料的研制[J]. 科技信息. 2007(7): 35-36[12]席美丽, 李志西, 王小铁, 等.酶法提取红枣汁工艺研究[J].西北农业学报,2002,11(4):52-54[13]张宝善, 陈锦屏, 李强, 等.红枣汁的提取方法[J].食品与发酵工业,2003,29(12):67-71[14] 王桐, 王海鸥. 红枣汁的澄清工艺研究[J]. 食品科技. 2005(1): 65-70[15]阎锡海, 李延清, 王延峰.红枣、胡萝卜复合饮料的加工工艺研究[J].食品科学,2002,23(8):144-146[16]李湘利, 刘静.金丝枣醋的研制[J].中国酿造,2006,154(1):69-71 |