臭氧,热冲击和微波不同地促进甜玉米的营养质量和抗氧化能力

Wenhui Xu1, Ting Guo1, Zhuan Peng1

  • 1Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.

PubMed
概括

臭氧处理 (O3) 最好保存甜玉米的质量,保持感官吸引力和颜色. 热冲击 (HS) 和微波 (MW) 治疗也延长了保质期,HS减少了体重减轻.

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