Snap beans were coated with edible chitosan and carboxymethyl chitosan and then compared the physiology and sense quality of each group to select the better edible coating.

分别用壳聚糖和羧甲基壳聚糖配制的涂膜液处理油豆角，比较不同处理组的生理指标及感官指标，确定保鲜效果较好的涂膜液。

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Besides, the sense quality, texture and flavor of tablets, pelletizing were also affected by the content of sweet-additives and water.

此外，甜味剂、水的添加量对产品的口感、感官品质和造粒的难易程度也有重要影响。

youdao

Besides, the sense quality, texture and flavor of tablets, pelletizing were also affected by the content of sweet-additives and water.

此外，甜味剂、水的添加量对产品的口感、感官品质和造粒的难易程度也有重要影响。

youdao