The single factor of longan juice clarification by chitosan was studied.
应用壳聚糖进行龙眼澄清的单因素试验研究。
The effect of acidification and concentration of longan juice on spray drying longan powder was studied.
以龙眼为原料，研究了加工过程中龙眼汁酸化和浓缩对龙眼喷雾干燥的影响。
Fuzzy comprehensive evaluation method was used to evaluate the characters of longan juice in 17 Guangxi varieties.
利用模糊综合评判方法对广西17个龙眼品种(单株)加工果汁进行整体评价。
The results showed that the quality of longan wine was the best with pure fruit juice brew adding active dry yeast;
试验结果表明：龙眼果酒以活性干酵母在纯果汁发酵的方式下酿造的果酒质量最好；
The results showed that the quality of longan wine was the best with pure fruit juice brew adding active dry yeast;
试验结果表明：龙眼果酒以活性干酵母在纯果汁发酵的方式下酿造的果酒质量最好；
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