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
汁
浊度、酸度、糖度、活性蛋白、活性多酚,研究了
解对苹汁混浊影响。
（
于enzymatic）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.
本论文利用测定汁浊度、酸度、糖度、活性蛋白、活性多酚,研究了解对苹汁混浊影响。
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