摘要
以澳洲红、早红、美国 2 2三个品种树莓为原料 ,通过不同的酶处理方法来制取原果汁 ,优选适于制汁的品种和酶处理方法。
Different enzymatic treatment methods were used to extract juice from three kinds of raspberry with a view of selecting optimal raspberry for juice extraction and determining ideal enzymatic treatment methods.
出处
《饮料工业》
2002年第B03期38-40,共3页
Beverage Industry
