On the other hand, the content of protopectin in tomato pulp was decreased at the beginning and then increased at final stage with elevation of temperature, prolonging of time and increase of pH value.

  • 果胶酶活性随着保温温度升高、时间延长和pH值增大呈先升高后降低的趋势。

  • 互联网摘选 2025-03-04 01:23:57

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