| 对1种混合型天然抗氧化剂保鲜效果的研究 |
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| 引用本文： | 余铀.对1种混合型天然抗氧化剂保鲜效果的研究[J].金陵科技学院学报,1997(2). |
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| 作者姓名： | 余铀 |
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| 作者单位： | 南京农业专科学校基础科学系!南京，210038 |
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| 摘 要： | 通过姜—蒜混合型天然抗氧化剂的保鲜效果与单纯姜蒜抗氧化剂保鲜效果的对比实验，对提高生姜保鲜效力的问题进行了初步探讨，结果表明混合型天然抗氧化剂保鲜效果较佳。
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| 关 键 词： | 食品保鲜 天然抗氧化剂 助保鲜剂 |
Study on the Effect of a Mixed Natural Anti-Oxidant on Food Freshening |
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| Yu You.Study on the Effect of a Mixed Natural Anti-Oxidant on Food Freshening[J].Journal of Jinling Institute of Technology,1997(2). |
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| Authors: | Yu You |
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| Institution: | Dept of Basic Science of Nanjng Agricultural Technolegy college Nanjing 210038 |
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| Abstract: | The article preliminarily discusses the problem of improving freshening effect of gingers through the comparative experiment of the freshening effect of mixed ginger-garlic natural anti-oxi dant and that of the pure ginger-garlic anti-oxidant. And it proves that the freshening effect of the mixed natural antioxidant is better. |
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| Keywords: | food freshening natural anti-oxidant freshening element |
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