The effect of temperature and carbon dioxide on the acerbity, texture, color and soluble component in persimmon were studied.

 
  • 試驗以新鮮澀柿果為原料,采用CO2脫澀法對柿子進(jìn)行脫澀,研究了溫度和CO2濃度對柿果的澀度、硬度、可溶性固形物含量的影響。
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