1) concentrated blackberry juice
黑莓浓缩汁
1.
Based upon investigations on physical and chemical properties and the change of nutrients of concentrated blackberry juice in storage, it was indicated that the best juice color occured at pH 3～4 and the absorptive wavelength of 511～514 nm.
对黑莓浓缩汁的理化特性及其营养成分变化进行研究，结果表明：ｐＨ３～４，波长５１１～５１４ｎｍ时，果汁色泽最佳；果汁抗氧化还原能力很弱，但具有很强的光和热的稳定性。
2) Blackberry cloudy juice
黑莓混汁
3) Clear blackberry juice
黑莓清汁
1.
Clear blackberry juice, with highly acceptable aroma, can be used in various foods and.
黑莓清汁气味浓郁,可用于各种食品与饮料中,具有广阔的发展前景。
4) blackberry juice
黑莓汁
1.
Blackberry juice of local production,which were contaminated with Salmonella,Staphylococcus aureus,Escherichia coli and Bacillus subtilis,was as the study objects,and wsed self-rnade device with high-voltage pulsed electric fields to conduct sterilization experiments.
以某地产黑莓汁及其经沙门氏菌、金黄色葡萄球菌、大肠杆菌和枯草芽孢杆菌人工污染的样品为研究对象,使用自制的脉冲电场杀菌装置对其进行杀菌试验,测定处理前后的菌落总数、基本成分和理化指标。
5) Black Currani Juice Concentrate
浓缩黑加仑果汁
6) Research and Development of Blackberry Juice
黑莓果汁的研制
补充资料：莓莓
1.草盛貌。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条