对低糖杏酱的原料性状、工艺配方、增稠剂、保存技术进行了研究，并对其感官品质和营养价值进行了评价。
The raw material properties, the processing formulation, the thickeners, the preservation methods of low-sugar apricot jam were studied, and its sense qualities and nutrition was appraised.
结果表明，优质绿茶在货架期内，物理性状、品质成分、感官品质都逐渐下降或劣变。
The result shows that the physical characters, quality component contents and sensory quality of the sample teas were deteriorated during shelf period.
结果表明，优质绿茶在货架期内，物理性状、品质成分、感官品质都逐渐下降或劣变。
The result shows that the physical characters, quality component contents and sensory quality of the sample teas were deteriorated during shelf period.
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