但在这些小岛以外的消费者，能屈从于一玻璃杯冰的发酵苹果汁的吸收力吗？
But will consumers beyond those isles submit to the allure of an icy glass of fermented apple juice?
以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
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。
The apple beverage is produced by the fermentation of apple with immobilized mixed? Microorganisms.
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