a dietetic food on the basis of traditional methods produced cassava with fruit or vegetables

• 1. 用蔬菜或水果配加面粉、蛋、奶作为主料制成的面条及其制作方法 [P] . 中国专利： CN108354116A . 2018-08-03
• 2. 一种用蔬菜或水果配加面粉、蛋、奶制成的面包及其制作方法 [P] . 中国专利： CN107232261A . 2017-10-10
• 3. a dietetic food on the basis of traditional methods produced cassava with fruit or vegetables [P] . 德国专利： DE60035102D1 . 2007-07-19

  机译： 根据传统方法制作的营养食品，用水果或蔬菜制成木薯

• 4. dietetic food intended for human consumption based on traditional manufacturing cassava, vegetables or fruit. [P] . ES2288465T3 . 2008-01-16

  机译： 传统食用木薯，蔬菜或水果为人类食用的营养食品。

• 5. Food intended for humans based on cassava vegetables or fruits having a contribution dietetic [P] . 法国专利： FR2788941B1 . 2001-06-01

  机译： 以木薯蔬菜或水果为基础的人类食品，具有营养作用

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• 2. Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method [J] . Ami PATEL, Nihir SHAH, Padma AMBALAM, 生物医学与环境科学（英文版） . 2013,第009期
• 3. SEARCH AND DEVELOPMENT OF FUNCTIONAL FOODS FROM INDONESIAN LOCAL VEGETABLES, FRUITS, SPICES AND TRADITIONAL FOODS [C] . Leonardus B. S. Kardono, Y.M. Iskandar, R.H. Trisnamurti Country reports on functional food . 2002
• 4. A critical review: Why isn't "cold pasteurization" being used widespread as a method to prevent food-related illnesses as a result of the consumption of ready-to-eat, fresh fruits, and vegetables. [D] . Pratt, James Wayman. 2010
• 5. The Availability of Culturally Preferred Fruits Vegetables and Whole Grains in Corner Stores and Non-Traditional Food Stores [O] . Mary O. Hearst, Jade Yang, Samantha Friedrichsen, 2021
• 6. Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough) [O] . R. Dhellot J., N. Mokemiabeka S., Moyen R., 2014
• 7. METHODS FOR CALCULATING CANNING PRODUCTION COSTS ACCELERATED METHOD FOR DETERMINING MOISTURE IN DRIED VEGETABLES STUDYING THE USE OF SORBIC ACID IN CANNING FRUIT RECONSTITUTION OF VEGETABLES DRIED BY SUBLIMATION ALL-UNION CONFERENCE ON NEW METHODS FOR STORING EXPANDED MEETING FOR TASTING SUBLIMATION PRODUCTS [R] . Sh. B. Gandelman, A. I. Lyubivaya, Ye. Osinska 1965

• 1. Trace and Macro Elements Concentrations in Selected Fresh Fruits, Vegetables, Herbs, and Processed Foods in North Carolina, USA [J] . Tsdale F. Mehari ,LaVana Greene ,A’ja L. Duncan . 环境保护（英文） . 2015,第6期
• 2. Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods [J] . Emy Njoh Ellong ,Corinne Billard ,Sandra Adenet . 食品与营养科学（英文） . 2015,第3期
• 3. The Use of High Tunnels to Produce Fruit and Vegetable Crops in North America [J] . Rhonda R. Janke ,May Elfar Altamimi ,Mumtaz Khan . 农业科学（英文） . 2017,第7期
• 4. 高效液相色谱串联质谱测定水果和蔬菜中的甲基硫菌灵和多菌灵残留 [C] . Liu Qian ,刘谦 ,Liu Lili . 第三届全国检验检测检疫学术报告会 . 2015
• 5. 木薯渣发酵过程中性状变化及木薯渣蔬菜基质的研发 [A] . 姬宇飞 . 2018