The properties of strawberry red pigment and its extraction rates and extraction technologies of different extractants have been studied.
研究了草莓红色素的性质、不同种类提取剂的提取率及提取工艺。
It was conducted that factors influencing red pigment changes of strawberry juice during processing and following storage.
通过试验对草莓果汁在加工及继后贮藏过程中，影响红色素变化的因子进行了研究。
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