摘要
本文从研究影响芥子酶活性的因素出发，探讨了制作芥末酱的最佳工艺条件。研制出的芥末酱辛辣味强烈且持久。
Studies were conducted on the processing of mustard seed into condiment.Factors affect the activity of myrosinase were studied for optimization.
出处
《中国调味品》
CAS
北大核心
1998年第5期11-13,共3页
China Condiment
