Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.
本论文利用测定果汁的浊
、酸、
、活性蛋白、活性多酚,研究了
解对苹果汁混浊的影响。
溶液比重
,
,较酵Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.
本论文利用测定果汁的浊、酸、、活性蛋白、活性多酚,研究了解对苹果汁混浊的影响。
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