绿色蔬菜在贮存、加工过程中绿色 损失的机制、途径及其控制

绿色蔬菜在贮存、加工过程中绿色损失的机制、途径及其控制[J]. Science and Technology of Food Industry, 1999, (05): 19-21. DOI: 10.13386/j.issn1002-0306.1999.05.005

Citation:

绿色蔬菜在贮存、加工过程中绿色损失的机制、途径及其控制[J]. Science and Technology of Food Industry, 1999, (05): 19-21. DOI: 10.13386/j.issn1002-0306.1999.05.005

Citation:

绿色蔬菜在贮存、加工过程中绿色损失的机制、途径及其控制[J]. Science and Technology of Food Industry, 1999, (05): 19-21. DOI: 10.13386/j.issn1002-0306.1999.05.005

绿色蔬菜在贮存、加工过程中绿色损失的机制、途径及其控制

Abstract

This article summarized the possible mechanism and process of chlorophyll degradation of green vegetables in the process of storage and processing.Measures taken for the control of green color loss were also discussed.\;

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