摘要
本文就莲藕加工过程中的褐变问题 ,研究了藕片组织中多酚氧化酶在不同因素处理下的活力变 化 .
In this paper,the browning during machining process of the lotus root was described.The activity variation of polyphenol oxidase in the lotus root tissue in different condition was investigated.So it was the best way to use antioxidant to prevent the browning during machining process of the lotus root.
出处
《温州师范学院学报》
2000年第6期59-61,共3页
Journal of Wenzhou Teachers College(Philosophy and Social Science Edition)
