摘要
本文在大量实验的基础上，阐述了绿色植物的主要绿色源叶绿素的酸性、碱性和有金属离子存在的条件下，发生变化的机理，进而找出不同要求的绿色蔬菜加工可选择的最佳护绿方法。
Based on a large amount of experiment data,this paper discusses the mechanisms of variation of chloropyl under acid or alkling condition as in the presence of metal ions. It also attempts to find some reliable method for pre- serving green from fading or deforiorating in food-processing
出处
《大连轻工业学院学报》
1994年第3期49-55,共7页
Journal of Dalian Institute of Light Industry
