nonenzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration;
缩较常缩明显抑
酶褐变的发生;
nonenzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration;
缩较常缩明显抑酶褐变的发生;
the non-enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature;
随着果汁含量和加工温度的提高，酶褐变加快，色泽加深；
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