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基于微波的干对片的干燥的影响:一项比较研究

Megaswana Guruprasad1, Jeevitha Gada Chengaiyan2, Faraz Ahmad1

  • 1Department of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology (VIT), Vellore 632014, India.

ACS omega
|April 8, 2024
PubMed
概括

微波 (MW) 干燥漂白使酶失活,并比传统方法更快地在土豆中保留甲酸. 较厚的土豆切片需要更长的漂白时间,MW漂白显示出优越的营养保留.

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