悬浮稳定性 meaning in Chinese
suspension stability
Examples
- Optimization of the suspension and organoleptic properties of loquat leaf drink
枇杷叶植物饮料悬浮稳定性和口味的优化 - Study on the disintegrability and the suspension stability of 80 phosethyl - al water dispersible granules
崩解性和悬浮稳定性的研究 - Colour stability and suspension stability of strawberry juice were studied by using different anti - browning reagents
摘要研究了不同抗氧化剂和亲水性胶体对草莓汁色泽和悬浮稳定性的影响。 - Introduction : the product has a very high dilatability in the polarity solvent such as water base and alcoholic group
介绍：产品在水基，醇基等极性溶剂中具有很高的膨胀性，增稠和悬浮稳定性。 - The results showed that addition of 0 . 003 % cysteine could improve the color stability noticeably while 0 . 05 % xg and 0 . 1 % cmc could improve the suspension stability of the juice
结果表明，在打浆时向草莓中加入0 . 003 %半胱氨酸，可以增强花色苷的稳定性；在草莓汁中添加0 . 05 %黄原胶和0 . 1 % cmc的复配胶，可以有效提高草莓汁的悬浮稳定性。