以枸杞、葡萄、菠萝制成的复合果蔬汁为试材，分别对其热稳定性、酸稳定性、均质条件、稳定剂优选进行了研究。
The thermal stability, acidic stability, homogenization conditions and stabilizer optimization of a compound juice drink made from medlar, grape and pineapple were studied.
以枸杞、葡萄、菠萝制成的复合果蔬汁为试材，分别对其热稳定性、酸稳定性、均质条件、稳定剂优选进行了研究。
The thermal stability, acidic stability, homogenization conditions and stabilizer optimization of a compound juice drink made from medlar, grape and pineapple were studied.
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