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
汁的浊
、酸、糖、
蛋白、多酚,研究了酶解对苹汁混浊的影响。
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.
本论文利用测定汁的浊、酸、糖、蛋白、多酚,研究了酶解对苹汁混浊的影响。
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