超声耦合不同酸度柠檬酸脱苦溶液对苦杏仁品质特性的影响
史芳芳,张清安(
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Effects of Different Citric Acid Solutions on the Quality of Apricot Kernels During Debitterizing Mediated by Ultrasound Irradiation
SHI FangFang,ZHANG QingAn()
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图3. 超声耦合柠檬酸溶液对脱苦杏仁的感官影响
A：色泽 Color;B：表观形状 Surface;C：硬度 Hardness;D：口味 Flavor;E：脆性 Fragility;F：黏性 Stickiness;G：总分 Total score
Fig. 3. Sensory evaluation of the debitterized apricot kernels induced by UCDCA
