摘要
研究了广西芒果主栽品种的加工特性,通过对其色泽、香味、糖酸比、储藏性等主要加工指标的比较,综合考虑其它品质后,得出较适合于加工芒果原浆、芒果浓缩汁的6个品种。
The processing feature of the major planting varieties of mango region of Guangxi province is studied. To compare of their main processing indicates such as colours, fragrance, ratio of sugar to acid and storability and after considering of their other qualities, 6 varieties that are suitable for processing crude mango pulp and concentrated mango juice is educed.
出处
《食品科技》
CAS
北大核心
2006年第12期39-42,共4页
Food Science and Technology
基金
国家科技部科技攻关项目。
关键词
芒果
加工
品种
筛选
mango
processing
variety
selection
