The conditions of extracting laver juice and the formula and technology of the drink were optimized by single-factor experiments and orthogonal designs.
利用单因素实验和正交实验，对紫菜汁浸提条件、复合饮料配方与工艺条件进行了优化。
The conditions of extracting laver juice and the formula and technology of the drink were optimized by single-factor experiments and orthogonal designs.
利用单因素实验和正交实验，对紫菜汁浸提条件、复合饮料配方与工艺条件进行了优化。
应用推荐