The results showed that drowning of fruit juice was inhibited significantly by adding 0.035 % ascorbic acid, 0.03 % NaHSO3 and 0.01% citrus acid during processing.
结果表明：鸭梨汁加工过程中加入0.035%的抗坏血酸，0.03%的亚硫酸氢钠和0.01%的柠檬酸抑制褐变效果较好。
The results showed that drowning of fruit juice was inhibited significantly by adding 0.035 % ascorbic acid, 0.03 % NaHSO3 and 0.01% citrus acid during processing.
结果表明：鸭梨汁加工过程中加入0.035%的抗坏血酸，0.03%的亚硫酸氢钠和0.01%的柠檬酸抑制褐变效果较好。
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