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
浊度、酸度、糖度、活
蛋白、活多酚,研究了
解对苹混浊影响。
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.
本论文利用测定浊度、酸度、糖度、活蛋白、活多酚,研究了解对苹混浊影响。
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