抑制荸荠中多酚氧化酶活性的研究
Academic Periodical of Farm Products Processing（2012）
Abstract
通过单因素及多因素试验,探讨抑制荸荠中多酚氧化酶活性的效果。L_9(3~3)正交试验结果表明:柠檬酸预煮液的质量分数0.5%,预煮温度100℃,预煮时间5 min为最优预煮条件。
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Key words
browning,blanching conditions,water-chestnut,polyphenol oxidase
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