用果胶酶对桑椹果汁进行了澄清工艺的试验。
The clarification technology of mulberry fruit juice by using pectinase was studied.
本研究是用果胶酶对沙棘果汁进行单因素澄清及最佳澄清工艺条件的确定试验。
This research is carries on the single factor with the pectolase to the seabuckthorn fruit juice to be clear and best to clarify the craft condition the determination experiment.
用果胶酶对菠萝浆进行酶解及最佳澄清工艺条件试验。
The enzymolysis and optimal clarification technology of pineapple pulp by pectinase were studied.
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