WVP increased with the increasing of cold and frozen storage time.
蛋白膜水蒸汽透过率随冷藏、冻藏时间增加而上升。
With frozen storage time, dough viscoelasticity and resistance to extension (R) of dough decreased but dough extensibility (E) increased.
随冷冻冷藏时间的延长，面团粘弹特性和抗拉伸阻力减小，面团延伸度增大。
The result indicates that sea- buckthom s total flavonoids content gradually decreases along with the frozen storage time increase in the frozen storage process;
结果表明冻藏过程中沙棘的类黄酮含量随冻藏时间的增加而逐渐降低；
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