The experiments showed that micro-encapsulation can improve the storage stability of vitamin C, so it is especially useful in foods, which need high temperature processing.
实验表明，微胶囊化提高了维生素C的使用性能，特别适合于添加在需高温加热的食品中。
The experiments showed that micro-encapsulation can improve the storage stability of vitamin C, so it is especially useful in foods, which need high temperature processing.
实验表明，微胶囊化提高了维生素C的使用性能，特别适合于添加在需高温加热的食品中。
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