山东农业科学Issue(9)：53-54,2.
盐醋处理对大蒜超氧化物歧化酶活性及可溶性糖和蛋白质含量的影响
Effects of salt and Vinegar Treatments on SOD Activity and Content of Soluble Sugar and Protein of Garlic
摘要
Abstract
In this experiment, the SOD activity, the content of soluble sugar and protein in garlic cloves were determined and compared after soaked in vinegar, salt water and distilled water for some time. As a result, the raw garlic was more helpful for people health.关键词
大蒜/超氧化物歧化酶/可溶性糖/蛋白质Key words
Garlic/SOD/Soluble sugar/Protein分类
农业科技引用本文复制引用
刘春英,周传凤,崔娜,陆艳..盐醋处理对大蒜超氧化物歧化酶活性及可溶性糖和蛋白质含量的影响[J].山东农业科学,2011,(9):53-54,2.基金项目
国家科技支撑计划子课题(2009BADB04-1) （2009BADB04-1）
