杨春雨，助理研究员，研究方向：植物保护和南药产品开发
用香料配制一种浸液，将槟榔浸泡其中，入味后，烘干就成为成品。产品具有良好的外观和风味。
The areca nuts were soaked in a solution with some flavors, and then dried. The achieved Mixiang areca nuts had good appearance and flavor.
杨春雨,周立东,冯锦东,潘学峰.蜜香槟榔制作研究[J].现代食品科技,2007,23(2):62-63.
