摘要
简述了无醇及低醇发酵果汁的特点,重点介绍了无醇及低醇发酵果汁的生产工艺与国内外研究进展,并针对目前低醇果汁生产中存在的问题提出了相应的建议。
The characteristics of low-alcohol and non-alcohol fermented fruit juice were introduced in this paper. The technology and advanced research both in and outside China were emphatically reviewed. Some suggestions to solve the problems in the production of low-alcohol and non-alcohol fermented fruit juice were also proposed accordingly.
出处
《中国酿造》
CAS
北大核心
2006年第5期1-3,共3页
China Brewing
关键词
无醇及低醇发酵果汁
工艺路线
问题及建议
non-alcohol and low-alcohol fermented fruit juice
technology
problems and propasals
