Methods The processing technology of functional chinensis actinidia fruit jelly was studied by orthogonal experiment Results The main materials were chinensis actinidia fruit juice and brown sugar.

 
  • 方法以猕猴桃汁、赤砂糖为主要原料,运用正交试验设计对猕猴桃果冻的加工工艺进行了研究。
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