| 荞麦贮藏过程中的品质变化 |
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| 引用本文： | 徐宝才,李丹,丁霄霖. 荞麦贮藏过程中的品质变化[J]. 食品科技, 2001, 0(3): 53-55 |
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| 作者姓名： | 徐宝才 李丹 丁霄霖 |
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| 作者单位： | 无锡轻工大学 |
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| 摘 要： | 综述了贮藏和制粉过程中荞麦色泽和风味的变化，探讨了其影响因子和作用机制，并提出了品质控制方法。
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| 关 键 词： | 荞麦；挥发性物质；色泽；贮藏 |
| 文章编号： | 1005-9989(2001)03-0053-03 |
| 修稿时间： | 2001-01-28 |
Changes of Buckwheat Quality During Storage |
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| XU Bao-Cai,LI Dan,DING Xiao-lin. Changes of Buckwheat Quality During Storage[J]. Food Science and Technology, 2001, 0(3): 53-55 |
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| Authors: | XU Bao-Cai LI Dan DING Xiao-lin |
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| Abstract: | The changes of buckwheat quality（ color， flavor） during storage were reviewed.Furthermore， the affecting factors and their mechanism were discussed.In the conclusion， the control methods were put forward. |
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| Keywords: | buckwheat flavor color storage |
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