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1.Processing Technology of the Cloudy Passion Fruit Juice
混浊型西番莲果汁加工技术收藏指正
2.The chief nutritive component changes of passion fruit juice in storing
紫果西番莲果汁贮存过程中主要营养成分的变化收藏指正
3.Concentration of passion fruit juice have been done with reverse osmosis(RO)and centrifugalfilm evaporator(CFE). The single strength juice(13°Brix)was concentrated to 25.5Bx by RO andCFE respectively.
用反渗透和离心薄膜蒸发器浓缩了百香果浓缩汁,从13°Brix 的原汁浓缩到25.5°Bx.收藏指正
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