The tannin -reduction experiment proved that tannin did take part in the chestnut kernel browning.
降低板栗仁单宁后的试验证明单宁确实参与了板栗仁热加工时的褐变。
参考来源 - 板栗仁褐变因素及控制方法研究We discovered that different freezing rate and freezing condition have a significant impact on cell structure of chestnut and enzymatic activity. We concluded that the freezing process has a very close relationship with reserved quality of chestnut core.
通过板栗仁在速冻过程中对细胞结构的影响与多酚氧化酶、过氧化物酶活性变化实验，发现不同的冻结速率和冻藏条件对板栗仁细胞结构的影响与酶活性变化关系重大，认为速冻过程对板栗仁的保存质量有非常密切的关系；系统研究了板栗产品的褐变机理及有效的护色方法，筛选出对人体无任何负作用的护色剂配方；对现有速冻板栗仁加工工艺进行改进，提出了与护色方法相适宜的加工工艺。
参考来源 - 速冻板栗仁关键加工技术研究·2,447,543篇论文数据，部分数据来源于NoteExpress
目的确定板栗仁酶促褐变产物的主要成分。
ObjectiveThe major constituents of enzymatic-browning products of Castanea mollissina kernel were studied in this experiment.
本文叙述了速冻板栗仁关键加工技术的研究内容与结果。
The article describes the research on the key technology of processing chestnut core.
本文介绍了以鲜活花蛤为主要原料经暂养净化，添加板栗仁制成营养丰富、味道鲜美的蛤肉栗子罐头的生产工艺。
The article describes the processing technique of Canned Clam-meat and chestnut. By the pretreatment of clam and adding chestnut, the nutrient and delicious food is produced.
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