enzymic

1.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度、酸度、糖度、活性蛋白、活性多酚,研究了解对苹汁混浊的影响。