The optimum broken temperature of the tomato had been confirmed by determining the impact of broken temperature on the activity of pectous enzyme and the solvency of the product.
针对加工番茄品种，通过研究破碎温度对其果胶酯酶和聚半乳糖醛酸酶活力的影响，以及破碎温度对产品的冲调性的影响，确定番茄合适的破碎温度。
The optimum broken temperature of the tomato had been confirmed by determining the impact of broken temperature on the activity of pectous enzyme and the solvency of the product.
针对加工番茄品种，通过研究破碎温度对其果胶酯酶和聚半乳糖醛酸酶活力的影响，以及破碎温度对产品的冲调性的影响，确定番茄合适的破碎温度。
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