The loss of ascorbic acid in the concentrated apple juice processing were studied.
浓缩苹果汁时，在果汁酶解澄清操作中，抗坏血酸的损失最大，约为66％；
The research was one part of project 'research and development of deep processing technology for agricultural product', and was about processing technology for cloudy apple juice.
“农产品深加工技术与设备研究开发”子课题——苹果浊汁加工技术研究部分。
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理，研究对其中多酚氧化酶（PPO）的影响。
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