The purpose of the study was to analyze the influence of Byssochlamysnivea during the apple pulp's fermentation as a function of main nutritional components *** all groups were grown on the same apple pulp for 0-1...
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The purpose of the study was to analyze the influence of Byssochlamysnivea during the apple pulp's fermentation as a function of main nutritional components *** all groups were grown on the same apple pulp for 0-10 days to evaluate the dynamic change of the content of moisture,protein,cellulose,fat,ash,pectin,reducing sugar,total acid and pH value over *** fact that basic physical and chemical indexes barely changed shows that Byssochlamysnivea was unable to affect *** the content of pectin and reducing sugar decreased,but declining tendency of pectin was more *** illustrates that Byssochlamysniveagave priority to utilize pectin for *** changing pattern of total acid was more complicated and it matched with the pattern of pH value,each of which can be considered as the result of free acid volatizing or joining in chemical reaction.
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