中国食物与营养2018，Vol.24Issue(3)：18-20,3.
叶酸强化面粉贮藏加工过程中叶酸稳定性的研究
Research on Folic Acid Stability in Storage and Processing of Folic Acid Enriched Flour
摘要
Abstract
We prepared folic acid enriched flour as test sample,and studied the influence of different package materials and storage temperatures on stability of folic acid in the flour,as well as folic acid loss ratio in cooking processing from enriched flour to steam bun,noodle,bread and cookie.关键词
叶酸损失率/包装材料/贮藏条件/食品加工Key words
folic acid loss ratio/packaging technique/storage condition/food processing引用本文复制引用
贾敏,李渐鹏,徐同成,徐雪娣,邱斌,宗爱珍,刘玮,刘丽娜,杜方岭..叶酸强化面粉贮藏加工过程中叶酸稳定性的研究[J].中国食物与营养,2018,24(3):18-20,3.基金项目
济南市青年科技明星计划项目“面粉叶酸强化关键技术研究与开发”(项目编号:201406023). （项目编号:201406023）
