The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度白酒浑浊及货架原因主要是由加浆水无机盐和原酒高级脂肪酸乙酯引起。

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.

本论文利用测定浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹混浊影响。