nonenzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration;
减压
缩较常压缩明显抑制了非酶褐变的发
;
nonenzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration;
减压缩较常压缩明显抑制了非酶褐变的发;
the non-enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature;
随着果汁含量和加工温度的提高，非酶褐变加快，色泽加深；
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