Comparison of the chemical components and preparation methods of bamboo juice made from <i>Phyllostachys heterocycla cv. Pubescens</i> and <i>Phyllostachys glauca McClure</i>

doi:10.13995/j.cnki.11-1802/ts.022777

Comparison of the chemical components and preparation methods of bamboo juice made from Phyllostachys heterocycla cv. Pubescens and Phyllostachys glauca McClure

ZHU Rui, CHEN Bo, ZHANG Qingfeng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 205-211.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 205-211. DOI: 10.13995/j.cnki.11-1802/ts.022777

Comparison of the chemical components and preparation methods of bamboo juice made from Phyllostachys heterocycla cv. Pubescens and Phyllostachys glauca McClure

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 205-211 https://doi.org/10.13995/j.cnki.11-1802/ts.022777

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Received	Published
2019-11-11	2020-03-25
Issue Date
2020-04-24

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