用冰核细菌冻结浓缩果汁日本东京学艺大学教育学院的渡边道子教授于最近研究证明，在制造天然果汁时，采用冰核细菌冻结浓缩法比使用加热浓缩法对保持果品的香气更为有效。冰核细菌是一种具有能成为形成冰核的蛋白质、起着易于使冰长大作用的细菌。渡边教授以果汁很多的柠... Frozen condensed juice with ice nucleus bacteria Professor Watanabe Michitai, Faculty of Education, Tokyo University of Science and Technology, Japan In recent research, it has been proved that ice-core bacteria freezing and concentrating method is more effective than preserving the aroma of fruits when making natural fruit juice . Ice nucleus is a protein that has the ability to form ice nuclei and acts as a bacterium that can easily grow ice. Professor Watanabe to a lot of lemon juice ...