1. Degree of Sugar and glucose content in Kiwi-fruit juice, canned pear in syrup and canned orange in syrup on sensory quality are studied. 研究了猕猴桃果汁饮料，糖水梨和糖水桔子罐头中的蔗糖水解程度，以及产品的葡萄糖含量对感官质量的影响。