The results showed that the destruction of Vc in fresh milk was minimized by using UHT pasteurization, the loss rate being only 9.0%.

 
  • 結果表明 :以超高溫瞬時(shí)滅菌法 (UHT)對鮮乳中Vc的破壞最小 ,損失率僅為 9 0%25。
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