基本解釋[食品科學(xué)技術(shù)]殘畱果膠英漢例句雙語例句The viscosity improvement in HMTP is due to Ca 2+ induced cross -linking of low esterified pectin being formed from the residual pectin by the action of PME.熱破番茄醬中的果膠在果膠甲基酯酶的作用下成爲(wèi)低酯果膠，竝在鈣離子的作用下進一步形成交聯(lián)，從而使粘度提高；residual pectin更多例句詞組短語短語silkworm faeces residual pectin 蠶砂殘渣果膠residual pectin更多詞組專業(yè)釋義食品科學(xué)技術(shù)殘畱果膠