This technology increased the juice yield of blackberry cloudy juice efficiently by hydrolyzing pectin molecular and gave the juice higher suspension stability.
不仅提高了出汁率，而且通过部分降解大分子果胶，使混汁具有更好的悬浮稳定性。
This technology increased the juice yield of blackberry cloudy juice efficiently by hydrolyzing pectin molecular and gave the juice higher suspension stability.
不仅提高了出汁率，而且通过部分降解大分子果胶，使混汁具有更好的悬浮稳定性。
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