摘要
本文对弥猴桃果汁中的可溶性固形物的白利度以及各种成份的含量的不同成熟阶段的变化规律进行了研究及测定。
This paper researches changes of soluble solids brix degree and total acidity,amino-acid nitrogen,reducing sugar,total ash content of yangtao fruit juiceon various ripening stage.It is found that all above components increase withincrease of fruit repeness except total acidity.Above components can actasphysicoehemical indexes examining fruit repeness and quality.
出处
《哈尔滨师范大学自然科学学报》
CAS
1989年第2期89-91,共3页
Natural Science Journal of Harbin Normal University
