食品与机械2009，Vol.25Issue(4)：173-176,4.
鲜切果蔬酶促褐变机理及控制研究进展
Research progress on enzymatic browning mechanism of fresh-cut fruits and vegetables and its control
摘要
Abstract
Enzymatic browning is one of important problems influencing shelf-life of fresh-cut fruits and vegetables. In this paper, the mechanism of enzymatic browning and enzymes of browning-related were reviewed. Some methods, which deueloped recently, of controlling enzymatic browning for chemical and biological methods, were introduced.关键词
鲜切果蔬/酶促褐变/机理/控制Key words
Fresh-cut fruits and vegetables/Enzymatic browning/Mechanism/Control分类
轻工纺织引用本文复制引用
程双,胡文忠,马跃,刘程惠..鲜切果蔬酶促褐变机理及控制研究进展[J].食品与机械,2009,25(4):173-176,4.基金项目
国家自然科学基金项目(编号:30771508、30671458) （编号:30771508、30671458）
辽宁省教育厅高等学校科研基金资助项目(编号:2005L057) （编号:2005L057）
