Application of flavoring enzyme hydrolysis and pectase lixiviation could effectively distill the original flavoring substances in grape fruits.

 
  • 可利用風(fēng)味酶水解和果膠酶浸提法有效地浸取葡萄中原有的風(fēng)味物質(zhì);
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国内精品美女A∨在线播放xuan