机译:板栗糊加工中抑制褐变的技术研究
Zhixing College, Hubei University, Wuhan 430011, P.R. China,Colloge of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China,MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, P.R. China;
Colloge of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China,MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, P.R. China;
Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan 430073, P.R. China;
Colloge of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China,MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, P.R. China;
College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P.R. China;
College of Animal Science and Technology/MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agriculture University, Shizishan Street No. 1, Wuhan, Hubei 430070, P.R. China;
Colloge of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P.R. China,MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, P.R. China;
Browning; chestnut paste; color protection;
机译:板栗糊加工中抑制褐变的技术研究
机译:水杨酸通过竞争性抑制多酚氧化酶抑制鲜切板栗(Castanea mollissima)的酶促褐变
机译:外源水杨酸抑制鲜切Chinese的褐变
机译:抑制酶促褐变的组合技术,保持鲜切朝鲜蓟心的质量
机译:酶促褐变的天然抑制剂。
机译:硫化氢抑制鲜切中国水栗子的酶促褐变
机译:番茄酱技术的家庭加工和传播