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

低白及货架期沉淀的原因主要是由加浆水的无机盐和原的高级脂肪酸乙酯引起的。

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.

本论文利用测定果汁的、酸、、活性蛋白、活性多酚,研究了酶解对苹果汁混的影响。