| 无醇及低醇发酵果汁研究进展 |
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| 引用本文： | 谭余良,杨幼慧. 无醇及低醇发酵果汁研究进展[J]. 中国酿造, 2006, 0(5): 1-3 |
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| 作者姓名： | 谭余良 杨幼慧 |
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| 作者单位： | 华南农业大学食品学院,广东,广州,510642 |
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| 摘 要： | 简述了无醇及低醇发酵果汁的特点，重点介绍了无醇及低醇发酵果汁的生产工艺与国内外研究进展，并针对目前低醇果汁生产中存在的问题提出了相应的建议。
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| 关 键 词： | 无醇及低醇发酵果汁 工艺路线 问题及建议 |
| 文章编号： | 0254-5071(2006)05-0001-03 |
| 修稿时间： | 2005-12-29 |
Advanced research on low-alcohol and non-alcohol fermented fruit juice |
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| TAN Yu-liang,YANG You-hui. Advanced research on low-alcohol and non-alcohol fermented fruit juice[J]. China Brewing, 2006, 0(5): 1-3 |
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| Authors: | TAN Yu-liang YANG You-hui |
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| Abstract: | The characteristics of low-alcohol and non-alcohol fermented fruit juice were introduced in this paper.The technology and advanced research both in and outside China were emphatically reviewed.Some suggestions to solve the problems in the production of low-alcohol and non-alcohol fermented fruit juice were also proposed accordingly. |
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| Keywords: | non-alcohol and low-alcohol fermented fruit juice technology problems and propasals |
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