文中还就苹果果肉细胞的微观形态、影响悬浮稳定性的因素进行了探讨，以深入探究完全成熟的苹果更加适宜制取浊汁的机理。
In this paper, the microcosmic morphological characters of apple pulp cells and the factors that affect cloudy juice stability were also discussed.
文中还就苹果果肉细胞的微观形态、影响悬浮稳定性的因素进行了探讨，以深入探究完全成熟的苹果更加适宜制取浊汁的机理。
In this paper, the microcosmic morphological characters of apple pulp cells and the factors that affect cloudy juice stability were also discussed.
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