| 果汁非酶褐变及其影响因素的研究进展 |
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| 引用本文： | 徐辉艳. 果汁非酶褐变及其影响因素的研究进展[J]. 农产品加工．学刊, 2011, 0(4): 103-106. DOI: 10.3969/j.issn.1671-9646(X).2011.04.031 |
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| 作者姓名： | 徐辉艳 |
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| 作者单位： | 陕西教育学院,生物科学与技术系,陕西,西安,710061 |
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| 基金项目： | 陕西省农业攻关项目基金(2009K01-20); 陕西教育学院科研基金项目(09KJ025) |
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| 摘 要： | 果汁在加工及贮藏过程中易发生非酶褐变,严重影响品质。综述了影响果汁非酶褐变的主要影响因素及控制方法。
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| 关 键 词： | 果汁 非酶褐变 影响因素 |
Research Progress on Non-enzymatic Browning of Fruit Juice and Influence Factors |
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| Xu Huiyan. Research Progress on Non-enzymatic Browning of Fruit Juice and Influence Factors[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(4): 103-106. DOI: 10.3969/j.issn.1671-9646(X).2011.04.031 |
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| Authors: | Xu Huiyan |
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| Affiliation: | Xu Huiyan (Department of Life Sciences and Technology,Shaanxi Institute of Education,Xi'an,Shaanxi 710061,China) |
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| Abstract: | Fruit juice is easy to occur non—enzymatic browning during the processing and storage,seriously affected its quality. The key factors and controlling methods of affecting non-enzymatic browning are reviewed in this paper. |
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| Keywords: | fruit juice non-enzymatic browning influence factors |
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