复溶赤砂糖汁脱色率达到41%。

The decolour efficiency of brown sugar is 41%.

youdao

以猕猴桃汁、赤砂糖为主要原料，运用正交试验设计对猕猴桃果冻的加工工艺进行研究。

Processing technology for microencapsulation of kiwi fruit seed oil by using air-flow piercing device;

youdao

以猕猴桃汁、赤砂糖为主要原料，运用正交试验设计对猕猴桃果冻的加工工艺进行研究。

Processing technology for microencapsulation of kiwi fruit seed oil by using air-flow piercing device;

youdao