1.
In the acid drink, sodium benzoate is converted to benzoic acid, which is more effective as a preservative.
在酸性饮料中,苯甲酸钠转化为苯甲酸,后者是更为有效的防腐剂。
2.
Carbonated drinks are acidic, and slightly safer.
碳酸饮料是酸性的，就更安全。
3.
Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage
活性乳酸菌饮料后酸化及活菌数研究
4.
testing methods for the fragment retention of carbonated beverage bottles
碳酸饮料玻璃瓶防碎裂性能试验方法
5.
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
6.
tart lemon-flavored carbonated drink.
酸柠檬味的碳酸饮料。
7.
Stabilization of soybean soluble polysaccharide on acidified milk drinks
大豆水溶性多糖对酸性乳饮料稳定作用的研究
8.
Application of soybean polysaccharides to sour milk beverage
可溶性大豆多糖在酸性乳饮料中的应用
9.
nonalcoholic beverage (usually carbonated).
不含酒精的饮料（通常是碳酸饮料）。
10.
Influence of active Lactobacillus beverage on intestinal flora of human
活性乳酸菌饮料对人体肠道菌群影响的研究
11.
Studies on Processing Technology of the Acidic Jujube-pinenut Compound Protein Beverage;
酸性红枣松仁复合蛋白饮料加工工艺研究
12.
Study on Technology of Oyster Lactobacillus Fermented Beverage and Its Immune Activity;
牡蛎乳酸菌发酵饮料研制及其免疫活性的研究
13.
The Study on the Technolody of Long-life Lactobacillus Beverade;
延长活性乳酸菌饮料货架期的技术探讨
14.
Studies on the Gellan Gum Combined with Casein in Acidic Milk Drink
结冷胶在酸性乳饮料中与酪蛋白结合的研究
15.
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
16.
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
17.
Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
嗜酸乳杆菌发酵豆乳饮料的稳定性研究
18.
Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage
响应面法优化活性乳酸菌饮料乳化稳定剂配方