The results showed that fresh asparagus juice and garlic juice with densities of 10-50ul/ ml had inhibitory effects on gastric cell line SGC-7901, the inhibitory rates were increased in both dose-dependent and time-dependent way.

In response, United Group, said inventory has been started, this asparagus juice may be sold by small traders in Xiamen and Dongguan, the number of about 500-600 boxes will be recycled through three channels.

统一集团回应表示这些芦笋汁可能是厦门和东莞的小经销商销往大陆的，总共500-600盒饮料将被尽快收回。

Secondly, alcohols, ketones, compounds containing nitrogen, and phenols were found in green asparagus juice. Few esters and organic acids were also contained in green asparagus juice.

其次是醇类、酮类、含氮化合物和酚类，还含有少量的酯类和有机酸。

Thermal pasteurization ( TP) at121 ℃ for3min could effectively kill microbials to the undetectable level and prolong the storage time of green asparagus juice.

5.121℃、3min的热杀菌（TP）处理能有效杀灭芦笋汁中的微生物至未检测出水平，延长芦笋汁的贮藏寿命。

Asparagus juice is a relatively new product. Blanching, squeezing, enzymatic treatment, and pasteurization are usual unit operations during asparagus juice processing.

芦笋汁是一种相对较新的加工产品，其加工过程一般要进行热烫、榨汁、酶解和杀菌等加工单元操作。

The principle component in sediment of asparagus juice was sugar. Secondly, protein, pectin, and total phenolics were contained in sediment.

芦笋汁沉淀物的主要成分是糖，其次还包括蛋白质、果胶和总酚。

The soluble protein and total phenolics contents in green asparagus juice were decreased by these two juice extraction technologies. 3.

但这两种取汁工艺均降低了芦笋汁中的可溶性蛋白和总酚含量。

Main compositions: Witch hazel, Natural Locust extract, Angelica collagen, Asparagus juice.

主要成份：天然皂角精华、金缕梅、当归胶原、芦荟汁。

Study of asparagus juice beverages

芦笋汁饮料的研究

Asparagus Juice& Natural and Functional Beverage

芦笋天然功能饮料

Storage temperature, light and package materials obviously affected the color stability of green asparagus juice during storage time.

贮藏温度、光照和产品包装材料对芦笋汁色泽稳定性产生很大影响。

A new process for the turbid asparagus juice

芦笋混浊汁的生产工艺研究

Fructose was the main sugar in sediment of green asparagus juice.

果糖是芦笋汁沉淀物中主要的糖，葡萄糖也参与了沉淀的形成。

Condensation treatment significantly affected volatile flavoring compounds in green asparagus juice.

浓缩处理对芦笋汁挥发性风味成分有明显影响。

Condensation technology significantly affected the quality and antioxidant activity in green asparagus juice.

浓缩工艺对芦笋汁的品质和抗氧化活性有明显影响。

The quality change of asparagus juice during storage were a close relation to temperature.

芦笋汁在贮藏过程中的质量变化与温度密切相关。

Study on processing technology of the compound asparagus juice

复合芦笋汁加工工艺研究

Comparison of the Effect and Safety between Premixed Insulin Aspart 30 and Human Insulin Premix 70/ 30 in the Patients with Type 2 Diabetes a chain of islands including Borneo and Celebes and Java and Sumatra.

门冬胰岛素30与人胰岛素30R临床治疗比较包括婆罗州，西里伯斯岛和爪哇以及苏门答辣岛的一系列岛。

Methods: Instead of regular insulin and NPH treatment, 10 children with type 1 diabetes were treated with insulin aspart and NPH for one month, and the metabolic changes were observed.

方法：对10例应用诺和灵短效胰岛素联合诺和灵中效胰岛素治疗的1型糖尿病患儿以超短效胰岛素诺和锐等量替代短效胰岛素联合诺和灵中效胰岛素治疗1个月，观察HbA1c等代谢指标变化。

Objective To compare the efficacy of insulin aspart and human soluble insulin used in insulin pump therapy on the islets β cell function in newly diagnosed type 2 diabetic patients.

目的比较速效胰岛素类似物门冬胰岛素和中性可溶性人胰岛素在初诊2型糖尿病患者胰岛素泵强化治疗中的作用差异。但是，与α？β？

Objective To compare the efficacy and safety of premixed insulin aspart with human insulin premix used in a twice-daily injection in the patients with type 2 diabetes.

目的探讨每日2次注射预混门冬胰岛素30（诺和锐30特充）和预混人胰岛素30R（诺和灵30R）治疗口服降糖药效果不佳的2型糖尿病的疗效及低血糖风险。