摘要
研究煮制方法对菠菜中草酸含量的影响,以期了解煮制对草酸的作用,尤其研究不同煮制时间及不同水量对波菜煮制时草酸含量的影响情况。另外根据不同食物在煮制后其草酸的变化情况,了解不同食物间的差异。
The method of cooking spinach in oxalic acid content, with a view to understanding the role of oxalic acid for cooking, in particular the effects of different cooking time and a different wave of water when cooking vegetables oxalic acid content in the case. In addition, according to the different food after their oxalate in the cooking of the changes to understand the differences between the different food.
出处
《食品研究与开发》
CAS
北大核心
2009年第5期39-41,共3页
Food Research and Development
关键词
草酸
菠菜
煮制
oxalic acid
spinach
cooking
