Content of sugar and acid in citrus and ratio of them are the important index of flavor and quality of orange juice.
橙汁中的糖、酸含量及其糖酸比是决定橙汁风味、品质的重要指标。
To find out the extremely low acid hydrolysis mechanism of cellulose in biomass, effect factors of the reducing sugar yield and cellulose conversion ratio were studied in hydrolysis reacting system.
深入了解生物质中纤维素的超低酸水解机理，在水解反应系统中研究了水解糖产率和纤维素转化率的影响因素。
Through adjustment (adding stabilizer and antioxidant agents, adjusting the ratio of sugar to acid) a stable olive cloudy juice drink with a pleasant color, special olive scent was produced.
通过调配（添加稳定剂、抗氧化剂、调节糖酸比），可获得色、香、味俱佳的橄榄浑浊汁饮料。
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