The result shows that the lactose can improve the flavor, reduce the water active, and extend the produces shelf life of squid shreds.

指出了乳糖对改善鱿鱼丝风味、降低水分活度、延长产品保质期等方面有较好的作用。

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The result shows that the lactose can improve the flavor, reduce the water active, and extend the produces shelf life of squid shreds.

指出了乳糖对改善鱿鱼丝风味、降低水分活度、延长产品保质期等方面有较好的作用。

youdao