Stew the apple and blackberries to make a thick pulp.
将苹果和黑莓炖成稠浆。
In this paper, the microcosmic morphological characters of apple pulp cells and the factors that affect cloudy juice stability were also discussed.
文中还就苹果果肉细胞的微观形态、影响悬浮稳定性的因素进行了探讨，以深入探究完全成熟的苹果更加适宜制取浊汁的机理。
Objective to use raw apple pulp as major material to study the technology and formula of apple beverage.
目的以苹果原浆为主要原料，研究制作苹果果肉饮料的工艺和配方。
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