内渗现象 endosmosis
endosmose
- 结果表明,微波在短时间内快速地提高板栗果脯的渗糖速率,而且能明显减少传统煮糖带来的褐变现象。
The result shows that microwave could speed up the sugar permeability in short time during processing sugared chestnut and meliorate browning characteristic.
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