Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.
结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。
Results show that sodium alginate imparted a superior stability characteristic on juice than carrageenan and xanthan gum.
结果表明，海藻酸钠对百合汁的稳定作用比卡拉胶和黄原胶更好。
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