The colouring mechanism of bagacillo is also discussed.
对蔗渣糠的致色机理也进行了初步探讨。
It is an important measure of reducing the colour of clarified juice to decrease the content of bagacillo in mixed juice.
因此，减少混合汁中蔗渣糠的数量是一项降低清汁色值的重要措施。
It is an important measure of reducing the colour of clarified juice to decrease the content of bagacillo in mixed juice.
因此，减少混合汁中蔗渣糠的数量是一项降低清汁色值的重要措施。
应用推荐