论述了国内外果蔬冷制浆技术及研究现状，分析了国内热制浆的不足，指出果品冷制浆技术及设备可提高果浆质量、降低酶钝化温度、提高出......

以苹果和沙棘原浆为原料,可溶性固形物、褐变度、感官评分为评价指标,通过单因素、Box-Behnken响应面设计优化苹果沙棘复合果泥配......

In this study,the effect of adding essential oil from different plants on prolonging the shelf life of pistachio puree w......