When using the same dosage to KiWi fruit jam, the viscosity decreased 71%, the efficiency of juice expressing increased over 10%, but the loss of the nutriment was less.

在果浆榨汁中，也只需采用相同的用量就能使果汁的粘度下降71%，出汁率提高10 %以上，而营养物质基本无损耗。

youdao

When using the same dosage to KiWi fruit jam, the viscosity decreased 71%, the efficiency of juice expressing increased over 10%, but the loss of the nutriment was less.

在果浆榨汁中，也只需采用相同的用量就能使果汁的粘度下降71%，出汁率提高10 %以上，而营养物质基本无损耗。

youdao