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wu zhong cheng qing guo zhi de fang fa
Author(s): LIU Zuo
Pages: 54-
54
Year: 2015
Issue:
3
Journal: NONGJIA GUWEN
Abstract: 1.蜂蜜澄清法将占果汁重量1%~10%的蜂蜜加入到果汁中,搅拌均匀,静置几个小时。待蜂蜜中的某些蛋白质与果汁中的酚类物质结合形成沉淀后过滤,便可获得纯净而不褐变的果汁。
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