And it provides scientific basis for design of processing technology, quality control and storage technology of cloudy juice strawberry.
为草莓浑浊汁的加工工艺设计、品质控制及贮藏工艺提供科学依据。
The processing technology, storage stability and degradation kinetics of quality degradation kinetics of cloudy juice strawberry were systematically studied on strawberry in this paper.
本研究以草莓为原料，对草莓浑浊汁的生产工艺、贮藏稳定性及品质降解动力学进行了系统的研究。
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