The turbidity 、 color value and aroma of the beverage added natural clouding agent were better during organoleptic evaluation, and no bitterness was detected.
结果表明:三种果汁饮料口感接近,添加天然混浊剂的果汁饮料无苦味感觉,并且在混浊度、色泽以及香气更佳。
参考来源 - 超微粉碎—酶解锦橙皮渣制取天然饮料混浊剂的研究·2,447,543篇论文数据,部分数据来源于NoteExpress
以上来源于: WordNet
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