According to colour value (T440) and browning index (A420) changing, the rates of browning at all three temperatures can be described by first-order reaction kinetics.4.
以色值和吸光值计算三个不同贮存温度条件下果汁褐变速率基本符合一级反应动力学。
参考来源 - 苹果浓缩汁褐变、后混浊诱因及控制研究·2,447,543篇论文数据,部分数据来源于NoteExpress
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