| 摘要: |
| The critical values of the factors causing
post-turbidity of fresh apple juice were studied as protein 558mg.L-1,
iron 60mg.L-1, starch 2.5mg.L-1
and tannin 180mg.L-1. The experiment simulating shelf-life at
40℃ 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 |
| DOI： |
| 修订日期：1999-01-12 |
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