Study on Cloud Stabilization of Lychee (litchi chinensis Sonn.) Juice
碩士 === 國立臺灣大學 === 園藝學研究所 === 89 === The cloudy lychee juice in this study is made of ‘Hei-yeh’ variety. We discuss : (1)The factors that cause lychee juice cloudy unstable. (2)Effects of pH, heating, homogenization, pectin addition and CMC addition on cloud stabilization of lychee juice. (3)The chan...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/11666211821314319882 |