Processing technology for microencapsulation of kiwi fruit seed oil by using air-flow piercing device;
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。
A piercing member projects within the sleeves for providing a fluid flow path from the first container to the second container.
在套筒内突出刺穿部件，用于提供从第一容器到第二容器的流体流动路径。
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