With honeysuckle and aloe leaf cortex as main raw materials, the optimal prescription and process of a compound beverage was studied by orthogonal design and sensory organ.
以金银花、芦荟叶皮层为主要原料，采用正交实验和感官评定确定金银花芦荟复合饮料的合理配方和加工工艺。
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Objective: To determine the content of chlorogenic acid, the main active principle in Compound lotion of Honeysuckle so that the quality of such lotion could be controlled.