The effect of carboxy methyl cellulose, high ester pectin and propy leneglucolalginate were significant, and we experienced the synergic effect of them by positive cross assay.

 
  • 增稠劑羧甲基纖維素鈉、高酯果膠及藻酸丙二醇酯能夠顯著(zhù)提高調酸果奶的穩定性,并通過(guò)正交試驗進(jìn)行增稠劑的復配。
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