| 几种抗氧化剂对柿子醋颜色变化的影响 |
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| 引用本文： | 李刚,孙俊良,张玉坡. 几种抗氧化剂对柿子醋颜色变化的影响[J]. 安徽农业科学, 2006, 34(16): 4100-4100,4104 |
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| 作者姓名： | 李刚 孙俊良 张玉坡 |
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| 作者单位： | 河南科技学院食品学院,河南,新乡,453003 |
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| 摘 要： | 使用几种生产上常用的抗氧化剂对柿子醋进行护色研究,结果表明:使用L!抗坏血酸效果最好,且L!抗坏血酸最适浓度为0.5g/kg柿子醋。
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| 关 键 词： | 柿子醋 抗氧化剂 |
| 文章编号： | 0517-6611（2006）16-4100-01 |
| 收稿时间： | 2006-05-23 |
| 修稿时间： | 2006-05-23 |
Influence of Several Anti-oxidizing Agent upon the Persimmon Vinegar Color |
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| LI Gang et al. Influence of Several Anti-oxidizing Agent upon the Persimmon Vinegar Color[J]. Journal of Anhui Agricultural Sciences, 2006, 34(16): 4100-4100,4104 |
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| Authors: | LI Gang et al |
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| Affiliation: | Hanan Institute of Science and Technology, Xinxiang, Henan 453003 |
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| Abstract: | The experiments in the common of antioxidant agents in the production of color of the persimmon vinegar were conducted.The research results showed that L-Vc of the efficacy was the most ideal and the best concentration was 0.5 g/kg. |
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| Keywords: | Persimmon vinegar Antioxidant |
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