Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.
本论文利用测定果
的
度、酸度、糖度、
蛋白、
酚,研究了
解对苹果
的影响。
Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.
本论文利用测定果的度、酸度、糖度、蛋白、酚,研究了解对苹果的影响。
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