以离心沉淀率为指标证实添加0.15%的果胶该饮料的稳定性最佳。
The addition of 0.15% pectin could optimize the stability of the beverage, which was proved by the centrifugation rate.
采用离心沉淀率、粘度及粒度相结合的方法，研究了不同稳定剂对乳体系稳定性的影响。
Based on centrifugation precipitating rate, viscosity and granularity, the influence of different stabilizers on the stability of a milk system was elaborated.
以三聚磷酸钠为沉淀剂，研究了模拟含铟加压浸出液和实际含铟加压浸出液中影响铟沉淀率的因素。
Influence factors of indium precipitation rate from simulated and actual pressure oxidative leaching liquor with sodium tripolyphosphate were investigated.
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