Effect of ultrasonic - ozone treatments on microflora in pear juice 超声波协同臭氧处理对梨汁菌落总数的影响
2.
Effect of high pressure combined heating on quality of fresh pear juice 热协同高压处理对鲜榨梨汁品质的影响
3.
Study on the browning of dangshan pear juice concentrates during process 砀山酥梨浓缩汁生产中的褐变类型研究
4.
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation 摘要以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
5.
Pear juice was treated by adding 1 . 2 % pectinase and the problem caused by pectin in the juice was resolved 通过在梨汁中添加1 . 2 %的果胶酶进行酶解处理，解决了梨汁中的果胶不利于发酵的问题。
