Phepelo ea fektheri e Hloekileng ea Tlhaho Stevia Makhasi a Ntša Stevioside RA

Tlhaloso e Khutšoanyane:

(1) Lebitso la Senyesemane:Makhasi a stevia

(phofo le granular)

(2) Litlhaloso:Kakaretso ea Glycosides: 80% -95, RA 30% -60%, STV 60% -75%;

(3) Mohloli oa tlhahiso:Makhasi a stevia

Stevia, lebitso la tlhaho Stevia rebaudiana (Bertoni) Hemsl. Semela se sa feleng, bophahamo ba 100-150cm. Li-stems li otlolohile, li tiile botlaaseng, botenya ba 1cm, le makala a mangata. Makhasi a fapaneng; sessile; makhasi a obovate ho lanceolate e pharaletseng, bolelele ba 5-10cm le bophara ba 1.5-3.5cm.

E hlaha makhulong a alpine a moeling o pakeng tsa Paraguay le Brazil Amerika Boroa. Hona joale e lenngoe Beijing, Hebei, Shaanxi, Jiangsu, Fujian, Hunan, Yunnan le libakeng tse ling.



Molemo:

1) lilemo tse 13 tsa boiphihlelo bo ruileng ho R&D le tlhahiso e netefatsa botsitso ba litekanyetso tsa sehlahisoa;

2) 100% lihlahisoa tsa limela li netefatsa hore li bolokehile ebile li phetse hantle;

3) Sehlopha sa R&D sa profeshenale se ka fana ka tharollo e khethehileng le lits'ebeletso tse ikhethileng ho latela litlhoko tsa bareki;

4) Mehlala ea mahala e ka fanoa.

Lintlha tsa Sehlahisoa

Li-tag tsa Sehlahisoa

tlhaloso ea sehlahisoa3
sehlahisoa-tlhaloso4

Ke hobane'ng ha rōna?

● E entsoe Chaena, ka ho sebelisa lisebelisoa tse lenngoeng ho etsa lihlahisoa tsa pele

● Linako tse potlakileng tsa ho etella pele

● 9 - mokhoa oa ho laola boleng ba mohato

● Basebeletsi ba nang le phihlelo e phahameng le ba netefatsang boleng

● Litekanyetso tse matla tsa tlhahlobo ea ka tlung

● Warehouse ka bobeli USA le Chaena, karabo e potlakileng

hobaneng (3)
hobaneng (4)
hobaneng (1)
hobaneng (2)

Ho paka le ho Boloka

Ho paka: 25kgs / moropa. Ho paka ka li-drum tsa pampiri le mekotla e 'meli ea polasetiki ka hare.

Polokelo: Boloka ka sejaneng se koetsoeng hantle hole le mongobo, khanya ea letsatsi kapa mocheso.

Shelf Life: lilemo tse 2.

sephutheloana (1)
sephutheloana (2)
sephutheloana (3)
sephutheloana (4)

  • E fetileng:
  • E 'ngoe:

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