Nonenzymic browning commonly happened in longan juice druing processing and storage.
龙眼汁在加工和储藏过程中常常发生非酶褐变。
参考来源 - 内源因子对龙眼汁非酶褐变影响研究Longan juice had a high content of soluble total sugars. The content ofsoluble total sugars increased and then decreased.
另外，龙眼果汁中含有较高的可溶性总糖含量，在贮藏过程中表现出先增加后降低的趋势。
参考来源 - 龙眼果汁低温贮藏质量特性的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The single factor of longan juice clarification by chitosan was studied.
应用壳聚糖进行龙眼澄清的单因素试验研究。
The effect of acidification and concentration of longan juice on spray drying longan powder was studied.
以龙眼为原料，研究了加工过程中龙眼汁酸化和浓缩对龙眼喷雾干燥的影响。
Fuzzy comprehensive evaluation method was used to evaluate the characters of longan juice in 17 Guangxi varieties.
利用模糊综合评判方法对广西17个龙眼品种(单株)加工果汁进行整体评价。
应用推荐