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
的浊度、酸度、糖度、活性蛋白、活性多酚,研究了
解对苹混浊的影响。
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.
本论文利用测的浊度、酸度、糖度、活性蛋白、活性多酚,研究了解对苹混浊的影响。
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