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《Chinese Condiment》 2005-08
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Research on the non-biological back mixing and clarification of fruit vinegar

Shi Jinglue  
The fruit vinegar will be deepen color,back mixing and other problems ,when the fruit vinegar is produced or preserved .These problems influence the fruit vinegar quality and make roughly the development of the beverage industry that regards the fruit vinegar as the raw material.According to these circs ,we resolve these problems in process and different clarifying agents.This research on these problems finds that 3.0% level of gelation makes the color of the fruit vinegar very popular and bright, attaining the good clearness result.
【CateGory Index】: TS264.22
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