Forthermore, reusability of PVPP was studied and regeneration method of used PVPP is introduced.
并对PVPP的重复使用性能进行了研究，提出了PVPP可行的再生方法。
The effects of some commonly-used fruit wine clarifiers including pectase, SO2, glutin and PVPP etc.
研究了果胶酶、SO 2、明胶、PVPP、皂土等常用果酒澄清剂对荔枝酒色、香、味、风味的影响。
It was proved that the poly-phenol could be adsorbed by PVPP to improve the stability of Aloe Vera gel and extend the storage period.
研究表明：PVPP可吸附芦荟凝胶液中的多酚，进而延缓沉淀或浑浊的发生，提高芦荟凝胶的稳定性和贮存期。
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