关于牛豆在储存期间质量恶化的机制和主要路径的综合研究

Yangyang Chen1, Huiyu Gong1, Hongbin Ren2

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Food chemistry
|July 10, 2025
PubMed
概括

牛酸菜的色主要是由于梅拉德反应,而质地损失则源于原生菌素的水解. 阿斯科布酸还会在早期储存时导致色.

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