Majran Brown

This paper describes the use of the aging two years Seabuckthorn juice fermented with the juice of fresh sea buckthorn a reasonable preparation, the development of the production of sea buckthorn champagne and champagne on the sea buckthorn the market prospects.

阐述了利用陈酿两年的沙棘发酵汁与新鲜沙棘果汁进行合理配制,研制成沙棘香槟酒的生产工艺,并介绍了沙棘香槟酒的市场前景。

The origin of champagne,the meaning of "lucky wine",and the magnificent sight of the cellar in the provenance of champagne are introduced.

介绍香槟酒的由来,香槟酒被称为“吉祥之酒”的寓义及香槟酒盛产地酒窖的状观景象。

Effects of "Saussure Lappa Clarke-Areca Catechu L." Supplement on Gastrointestinal Movement in Rats;

“木香-槟榔”制剂对大鼠胃肠运动的影响