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- W2364307077 abstract "The extraction technology was researched to extract the nutrient component of rosa rugosa. The ratio of water to material, the extraction temperature and the extraction time were optimized based on the principle of Box-Behnken design. The optimal parameters for extracting rosa rugosa was conformed as follow: the ratio of water to material is 1:61, the extraction temperature is 89 ℃, and the extraction time is 62 min. Under the above conditions, the extraction ratio is 379.49 mg/g. 40% extraction liquid, 5.5% sugar and 0.01% citric acid were used to process the tea drink which was full of rosa rugosa flavour and nutrition." @default.
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- W2364307077 date "2012-01-01" @default.
- W2364307077 modified "2023-09-27" @default.
- W2364307077 title "The optimum extraction technology of rosa rugosa and preparation of tea drink" @default.
- W2364307077 hasPublicationYear "2012" @default.
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