摘要
本文从生化角度分析了果蔬加工中最易出现的酶促褐变的发生机理,并提出了解决的办法,为提高果蔬制品质量提出了科学依据.
The text analyes Enzymic Browning's appeaning mechanism in fruit and vegetable fabrication from biochemical and puts out methods ofsolving. All these apply scientific proof for increasing fruit and vegetable product's qualities
出处
《信阳农业高等专科学校学报》
1997年第3期21-23,12,共4页
Journal of Xinyang Agricultural College
