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| 苹果汁后浑浊因素的研究 | |
| 作者姓名： | 邓 勇 章 融 |
| 作者单位： | ：章 融 (中国农业大学食品学院) |
| 摘 要： | The critical values of the factors causingpost-turbidity of fresh apple juice were studied as protein 558mg.L-1,iron 60mg.L-1, starch 2.5mg.L-1and tannin 180mg.L-1. The experiment simulating shelf-life at40℃ for two weeks was done with the same effect as that at 20℃ for one year. |
| 关 键 词： | 苹果汁； 后浑浊； 质量浓度临界值；模拟货架寿命 |
| 修稿时间： | 1999－01－12 |
| 点击此处可从《中国农业大学学报》浏览原始摘要信息 | |
| 点击此处可从《中国农业大学学报》下载免费的PDF全文 | |