Yam puree was treated with pressure, temperature and browning inhibitors in single or/and complex combination, the polyphenol oxidase activity and color change in Yam puree were assayed.
本文采用超高压、温度和酶抑制剂单独和复合处理山药泥，对山药泥中多酚氧化酶活性和色泽变化进行了研究。
Yam puree was treated with pressure, temperature and browning inhibitors in single or/and complex combination, the polyphenol oxidase activity and color change in Yam puree were assayed.
本文采用超高压、温度和酶抑制剂单独和复合处理山药泥，对山药泥中多酚氧化酶活性和色泽变化进行了研究。
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