• The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.

    研究蔗糖及壳聚糖为涂膜剂,并配合防腐剂羟基苯甲酸丙酯对青椒进行涂膜保鲜处理,观察青椒在贮藏期间硝酸盐含量的变化。

    youdao

  • INGREDIENTS: Deionized water, hydrogenated poly-decene, methyl p-hydroxybenzoate p-hydroxybenzoic acid propyl, acrylic acid copolymer, mineral oil, daily flavor.

    主要成份:去离子水氢化聚癸烯、对羟基苯甲酸甲酯、对羟基苯甲酸丙酯丙烯酸共聚物、矿物油、香料。

    youdao

  • INGREDIENTS: Deionized water, hydrogenated poly-decene, methyl p-hydroxybenzoate p-hydroxybenzoic acid propyl, acrylic acid copolymer, mineral oil, daily flavor.

    主要成份:去离子水氢化聚癸烯、对羟基苯甲酸甲酯、对羟基苯甲酸丙酯丙烯酸共聚物、矿物油、香料。

    youdao

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