1.
Effects of Different Clarifiers on Clarification of Mulberry Fruit Wine
不同澄清剂对桑果酒澄清效果的影响
2.
Clarification effects of different clarifier on Papaya and seedless orange juice
不同澄清剂对番木瓜柑桔果汁澄清效果的影响
3.
Clarification effect of different clarificants on pomegranate liqueur
不同澄清剂对石榴利口酒澄清效果的研究
4.
Study on the clarification effects of the various clarifiers on the wine
不同澄清剂对葡萄酒澄清效果及葡萄酒品质的影响
5.
Clarification Effects of Pectinase on Smallanthus Sonchifolius Juice
果胶酶对雪莲果汁澄清效果的影响研究
6.
Investigation on the Effect of Zingibain on Red Wine Clarification
生姜蛋白酶对红葡萄酒澄清效果的研究
7.
Comparison of the Clarifying Effects Of Seedless Wampee Fermented Wine by Pectinase or by Chitosan
果胶酶和壳聚糖对无核黄皮发酵酒澄清效果的比较研究
8.
Study on Clarification Effects of Different Ultrafil Tration Membranes Molecular Weight Cut-offs for the Pumpkin Clear Juice
不同截流分子量的超滤膜和南瓜汁澄清效果的研究
9.
The Clarification effect comparison of Pectin Esterase and Chitosan respectively in Apple Juice
不同澄清剂对苹果汁澄清作用的研究
10.
Study on Chitosan Clarification of Kiwifruit Juice and Related Mechanism;
壳聚糖澄清猕猴桃果汁及其澄清机理的探讨
11.
Gore membrane can successfully filtrate most of the impurities by once, the filtration effect is good and the phosphoric acid is clear and transparent after filtration.
可以一次滤掉绝大部分固相杂质，净化后磷酸澄清透明，效果很好。
12.
enzymatic prepatation for clarifying beer, wine or fruit juice
澄清啤酒、酒或果汁用的酶制剂
13.
Research on application of chitosan in clarification of strawberry fruit wine
壳聚糖在草莓果酒澄清中的应用研究
14.
Clarification and the non-biological stability of sea buckthorn wine
沙棘果酒澄清及非生物稳定性的研究
15.
Study on clarification and color change of mulberry fruit wine
桑椹果酒澄清工艺及色度变化的研究
16.
Some Measures About Enhancing Efficiency of Mixed-settling Extractor
提高混合澄清萃取槽效率的一些措施
17.
The clarification technology of mulberry fruit juice by using pectinase was studied.
用果胶酶对桑椹果汁进行了澄清工艺的试验。
18.
Investigation of the technology for clarification of passionflower fruit juice using pectinase
利用果胶酶澄清西番莲果汁的工艺研究