80-NB苹果不褐变原因及其苹果汁酶促褐变指标的分析.pdfVIP

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80-NB苹果不褐变原因及其苹果汁酶促褐变指标的分析.pdf

O TheStudiesontheReasonf the80—NB Apple’S andthe not EnzymicBrowning Browrying IndexOf Juice Apple ABSTRACT THE the didnotdiscolour reason 80-NB afterbru- why apple or Was Index singpressingstudied;anEnzymicBrowning for systemsuitable was means applejuice proposedby Of Comprehensive dynamic betweenchl0- analysiS;tneequation acidcontentOf and rogenic its 0rown— applejuice enzymic was effectSOfsodium ing established;the Carbamate,cysteine,ascorbiC acid,sodium chlorideandEDTAon were appleenzymicbrowning compared. Itwasconcludedthat (1)the80-NB not after or apple’Sbrowningbrusingpres— wasrelatedtoits low sing relatively (PPO) ratherthantoits acid caffic activity chlOrOgeniccontent, acid acid content,ascorbic content,totalphenolic andthenatural oftae80—NBPPOWaS pHvalHe;theactivity about1

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