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  • The activity of PPO in juice decreased step by step with the increasing of heating temperature and pressure holding time.

    随着保压时间延长和温度升高，梨汁中PPO相对活性逐渐降低。

    youdao

  • The activity of PPO in juice decreased step by step with the increasing of heating temperature and pressure holding time.

    随着保压时间延长和温度升高，梨汁中PPO相对活性逐渐降低。

    youdao

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