机构地区: 安徽农业大学
出 处: 《食品科技》 2004年第3期70-73,共4页
摘 要: 对饮料中混浊活性(Haze-active, HA)多酚和混浊活性(Haze-active, HA)蛋白及其相互作用的研究作一阐述,并简要论述了饮料的稳定机理和几种常用澄清剂在饮料澄清中的应用。 The progress in the HA proteins, HA polyphenols and their interaction in beverage was comprehensively summed up. The stabilizing mechanisms and the fining agents normally used in beverage were introduced.