1) May bloom serifux
山楂浆汁
2) hawthorn juice
山楂汁
1.
Lowering the concentration of organic acids in hawthorn juice by yeast fermentation.;
酵母菌发酵降低山楂汁有机酸含量的研究
2.
During having hawthorn dipping jui ce,the pectin content in hawthorn juice can be reduced by adjusting to the conc entration of Ca 2+ and other methods.
在山楂浸汁时,通过调节Ca2+浓度处理等措施减少山楂汁中果胶含量。
3.
In order to improve the quality of hawthorn juice and increase the rate of product,pectosase is used in juice immerging experiment.
为提高山楂汁产品内在质量,提高出汁率,在山楂汁浸汁工艺中采用果胶酶处理。
3) Haw juice
山楂汁
1.
The clarification of haw juice by means of chitosan was studied.
旨在研究壳聚糖对山楂汁澄清的效果。
2.
The rheological property of the concentrated haw juice (71 0 0Brix) was studied in the temperature ranges 20～60 0C.
在２００Ｃ～６００Ｃ范围内，研究了浓缩山楂汁（７１。
4) hawthorn berry pulp
山楂浆
1.
Experimental investigation on vacuum freezing-drying process of hawthorn berry pulp;
山楂浆抽真空冻结干燥的实验研究
5) Quality of hawthorn juice
山楂汁质量
6) honeyhawthorn juice
蜂蜜-山楂汁
补充资料：浆汁
1.浆果的汁液。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条