摘要
对生物酶技术用于食品保鲜的原理进行介绍,并且对若干生物酶,如葡萄糖氧化酶、异淀粉酶、纤维素酶、溶菌酶等在食品保鲜生产中的应用也作一简单阐述。
This paper introduced the principle of biological enzyme technology in the food fresh-keeping ,and expounded the application of glucose oxidase, isoamylase, cellulase, and lysozyme in food fresh-keeping production.
出处
《保鲜与加工》
CAS
2007年第5期12-13,共2页
Storage and Process
关键词
食品
生物酶
保鲜
food
biological enzyme
fresh-keeping
