The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度白酒浑及货架的原因主要是由加浆水中的无机盐和原酒中的高级脂肪酸乙酯引起的。

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.

本论文利测定果汁的度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混的影响。

The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度白酒浑及货架的原因主要是由加浆水中的无机盐和原酒中的高级脂肪酸乙酯引起的。

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.

本论文利测定果汁的度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混的影响。

The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度白酒浑浊及货架期沉淀的原因主要是由加浆水中的无机盐和原酒中的高级脂肪酸乙酯引起的。

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.

本论文利用测的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹混浊的影响。

The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度酒浑浊及货架期沉淀的原因主要是由加浆水中的无机盐和原酒中的高级脂肪酸乙酯引起的。

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.

本论文利用测定果汁的浊度、酸度、糖度、活、活多酚,研究了酶解对苹果汁混浊的影响。

The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度白酒浑浊及货架期沉淀的原因主要是由中的无机盐和原酒中的高级脂肪酸乙酯引起的。

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.

本论文利用测定果汁的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混浊的影响。

The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度白酒浑浊及货架期淀的原因主要是由加浆水中的无机盐和原酒中的高级脂肪酸乙酯引起的。

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.

本论文利用汁的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹汁混浊的影响。

The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低白浑浊及货架期沉淀的因主要是由加浆水中的无机盐中的高级脂肪酸乙酯引起的。

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.

本论文利用测定果汁的浊、酸、糖、活性蛋白、活性多酚,研究了酶解对苹果汁混浊的影响。

The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度白酒浑浊及货架期沉的原因主要是由加浆水中的无机盐和原酒中的高级脂肪引起的。

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.

本论文利用测定果汁的浊度、度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混浊的影响。

The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

低度酒浑及货架期沉淀的原因主要是由加浆水中的无机盐和原酒中的高级脂肪酸乙酯引起的。

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.

本论文利用测定果汁的度、酸度、糖度、蛋、多酚,研究了酶解对苹果汁的影响。