The apple beverage is produced by the fermentation of apple with immobilized mixed? Microorganisms.
对以苹果为原料、采用多菌种细胞固定化发酵技术生产苹果汁饮料进行了研究。
Objective to use raw apple pulp as major material to study the technology and formula of apple beverage.
目的以苹果原浆为主要原料，研究制作苹果果肉饮料的工艺和配方。
The process technology for making apple vinegar by superficial fermentation and its beverage with the raw material of Fushi apple was studied.
该研究以富士苹果为原料，探讨表面发酵法苹果醋的生产及其饮料的研制工艺。
应用推荐