复合护色保鲜液抑制鲜切梨褐变的效果 - 中国食品发酵工业研究院-中文版 关键词：复合护色液；鲜切梨；褐变 [gap=658]Key words: Compound Reagent; fresh-cut pears; browning
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The lonely 90% of oxygen may stimulate the hardness of fresh-cut pears to depress.
单独90%高氧会促进鲜切梨果实硬度的下降。
参考来源 - 高氧气调包装对鲜切果蔬品质的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
Effects of different concentrations of L-cys, citric acid, ascorbic acid, calcium and chloride on inhibiting Browning degree of fresh-cut pears were investigated.
研究了不同浓度l -半胱氨酸、柠檬酸、抗坏血酸和氯化钙抑制鲜切梨褐变的效果。
Stewed pear rock candy: fresh pears, peeled, cut open to nuclear, joined the amount of crystal sugar, soft Geshui Zheng pot Add to eat.
冰糖炖梨：将新鲜的梨去皮，剖开去核，加入适量冰糖，放入锅中隔水蒸软即可食用。
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