其次，研究超声波辅热处理对毛豆仁过氧化物酶钝化机理并优化工艺参数。

Secondly, the mechanism of edamame peroxidase inactivation caused by thermosonication was studied.

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其次，研究超声波辅热处理对毛豆仁过氧化物酶钝化机理并优化工艺参数。

Secondly, the mechanism of edamame peroxidase inactivation caused by thermosonication was studied.

youdao