The average volume ratio of the osmo dehydrated blueberries in the 70 ° Brix high fructose syrup decreased lightly with increasing temperature during the osmotic dehydration process. 经高果糖浆(70°Brix)渗透脱水的蓝莓的平均体积比随温度升高而稍微下降。
Glycerol production by batch and continuous fermentation with NaCl as Osmo-regulator 以氯化钠为渗透压调节剂的甘油间歇和连续发酵