果菜汁
- 网络juicing
果菜汁-
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
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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 .
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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 .