根据大蒜素的理化性质,采用不同的条件,阻止蒜酶活化,可以得到脱臭蒜素并加工成系列脱臭蒜素制品。
The stink-free garlicin can be gained by preventing garlic enzyme activation and taking (different) processing conditions according to the physical and chemical properties of the garlicin.
根据大蒜素的理化性质,采用不同的条件,阻止蒜酶活化,可以得到脱臭蒜素并加工成系列脱臭蒜素制品。
The stink-free garlicin can be gained by preventing garlic enzyme activation and taking (different) processing conditions according to the physical and chemical properties of the garlicin.
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