果菜汁

  • 网络juicing
果菜汁果菜汁
  1. 澄清果菜汁后混浊(Haze)产生的原因及解决方法

    The reasons for and solutions to the haze in clarified fruit and vegetable juices

  2. 用物理和化学方法对几种果菜汁进行澄清研究。

    Some physical and chemical clarificate methods used in a few fruit and vegetable juices are studied .

  3. 讨论了酶技术对果菜汁饮料稳定性、营养成分、色泽和风味的影响。

    The effect of enzymes on the nutriment , stability , colour and flavor of the juices was discussed .