| 果蔬食品脱绿失脆的原因及其控制方法 |
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| 引用本文： | 戴桂芝. 果蔬食品脱绿失脆的原因及其控制方法[J]. 食品研究与开发, 2004, 25(5): 87-89 |
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| 作者姓名： | 戴桂芝 |
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| 作者单位： | 聊城大学农学院食品科学系,252000 |
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| 摘 要： | 主要阐述了果蔬及其加工产品脱绿护绿与失脆保脆的原理及果蔬采后发不良变化的原因，并提出了相应的护绿、保脆比较具体的方法。
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| 关 键 词： | 果蔬 保脆 护绿 食品 控制方法 加工产品 采后 |
| 修稿时间： | 2004-07-08 |
CAUSES OF FRUIT AND VEGETABLE LOSING GREEN AND BRITTLENESS AS WELL AS CONTROLLING MEASURES |
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| DAI Guizhi. CAUSES OF FRUIT AND VEGETABLE LOSING GREEN AND BRITTLENESS AS WELL AS CONTROLLING MEASURES[J]. Food Research and Developent, 2004, 25(5): 87-89 |
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| Authors: | DAI Guizhi |
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| Affiliation: | DAI Guizhi Department of Food Science and Engineering,Liaocheng University,Shandong,252000 |
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| Abstract: | Fruit and vegetable as well as its'process products' of losing and protecting green, losing and protecting brittlenss, and the cause of bad changes of fruit and vegetable after collected are mainly elaborated in the article. And some fairly specific measures of protecting green and brittleness are given in this article. |
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| Keywords: | fruit and vegetable losing green and britt eness controlling measures |
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