品系與成熟度對醃漬楊桃果汁品質之影響
Other Title
Effect of the Line and Maturity on the Quality of Curing Carambola Juice
Journal
提昇果樹產業競爭力研討會專集(I)
Part Of
臺中區農業改良場特刊第38號
Pages
207-221
Date Issued
1997-03
Author(s)
王偉杰
王武彰
閰立平
溫銘嚞
Wei-Ja Wang
Wu-Chang Wang
Li-Pyng Yan
Ming-Che Wen
Abstract
本試驗以10-27品系楊桃及酸味種楊桃進行發酵試驗，探討品系與成熟度對醃漬楊桃果汁品質之影響。
In this study, carambola (Averrhoa carambola L.) fruits of the line 10-27 and the commercial tart one were used in the fermentation experiment to investigate the effect of the line and maturity on the quality of curing carambola juice.
Event(s)
提昇果樹產業競爭力研討會(I)
Proceedings of a Symposium on Enhancing Competitiveness of Fruit Industry (I)
Subjects
楊桃
品系
成熟度
醃漬
果汁
carambola
line
maturity
curing
juice
Publisher
臺中區農業改良場
Type
conference paper