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
、
、糖、活性蛋白、活性多酚,研究了酶解对苹汁混的影响。
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、、糖、活性蛋白、活性多酚,研究了酶解对苹汁混的影响。
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