比较分析了褐皮砂梨和红皮砂梨果实的某些品质性状及抗氧化活性的差异。
Comparative analysis was conducted on the difference of some quality characters and antioxidation of black sand pear and red sand pear fruits.
不同浓度壳聚糖保鲜剂对酶活性影响不同，壳聚糖涂膜有效地防止了香梨的褐变。
Different coating preservation has different effects on CAT enzyme activity, chitosan coating significantly prevention and cure Browning of fragrant pear.
各种营养成分褐皮砂梨高于红皮砂梨。
Varied nutrient content of black sand pear fruits is higher than that red sand pear.
研究了不同浓度l -半胱氨酸、柠檬酸、抗坏血酸和氯化钙抑制鲜切梨褐变的效果。
Effects of different concentrations of L-cys, citric acid, ascorbic acid, calcium and chloride on inhibiting Browning degree of fresh-cut pears were investigated.
以鸭梨为原料，研究了不同护色列（维生素C、亚硫酸氢钠和柠檬酸）对梨汁褐变的影响。
The effects of different colour fixative (VC. NaHSO3 and citrus acid ) on browning - control of Ya pear juice were studied.
以鸭梨为原料，研究了不同护色列（维生素C、亚硫酸氢钠和柠檬酸）对梨汁褐变的影响。
The effects of different colour fixative (VC. NaHSO3 and citrus acid ) on browning - control of Ya pear juice were studied.
应用推荐