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度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹汁混浊的影响。
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