以下为句子列表：
英文: Colour stability and suspension stability of strawberry juice were studied by using different anti-browning reagents.
中文: 摘要研究了不同抗氧化剂和亲水性胶体对草莓汁色泽和悬浮稳定性的影响。
更详细...
英文: The results showed that addition of 0.003% cysteine could improve the color stability noticeably while 0.05% XG and 0.1% CMC could improve the suspension stability of the juice.
中文: 结果表明，在打浆时向草莓中加入0.003%半胱氨酸，可以增强花色苷的稳定性；在草莓汁中添加0.05%黄原胶和0.1%CMC的复配胶，可以有效提高草莓汁的悬浮稳定性。
更详细...
|
