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葱、蒜挥发性物质形成及影响因素研究进展 被引量:15

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摘要 对葱、蒜挥发性物质的形成及其医药保健作用,洋葱辣度研究及影响挥发性成分的品种、硫素和氮素、土壤含水量、生长期温度、贮藏期等因素进行了概述,同时指出将生理与生化相结合及挥发性物质进行感官评价是今后的研究趋势。
出处 《中国蔬菜》 北大核心 2005年第B10期35-38,共4页 China Vegetables
基金 北京市自然科学基金重点项目(6051001)
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