A study on the processing technique of a new type rose petal jam
以玫瑰干花与玫瑰花酱为原料，研究玫瑰色素提取的工艺条件，并对有关参数进行优化。
To study optimal extraction conditions of rose rugosa pigment from rose catsup and dry flower bud as raw material , mono-factor analysis method was adopted .
玫瑰酱