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Process for lowering the freezing point of anise essences and anethole by natural products
Process for lowering the freezing point of anise essences and anethole by natural products
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机译:天然产物降低茴香精和茴香脑冰点的方法
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摘要
The invention relates to a process enabling the freezing point of anise essence and anethole based drinks to be lowered by adding in a natural product that is soluble and miscible in anethole and alcohols, having a very low melting point, this product having had its wax and odor removed, which prevents flakes or leaflets from forming in this type of beverage.
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