摘要
对鲜切水果酶促褐变机理进行了综述,并且阐述了化学方法、物理方法、生物方法是控制鲜切水果酶促褐变的有效途径。
This paper provides an overview of recent advances in mechanism of enzymaitic browing of fresh-cut fruits, and explain to the effective ways to control enzymaitic browning of fresh-cut fruits using physical, chemical and biotic techniques.
出处
《保鲜与加工》
CAS
2009年第4期5-8,共4页
Storage and Process
关键词
鲜切水果
酶促褐变
控制
fresh-cut fruits
enzymaitic browning
control
