摘要
综述了贮藏和制粉过程中荞麦色泽和风味的变化，探讨了其影响因子和作用机制，并提出了品质控制方法。
The changes of buckwheat quality（ color， flavor） during storage were reviewed Furthermore， the affecting factors and their mechanism were discussed In the conclusion， the control methods were put forward
出处
《食品科技》
CAS
北大核心
2001年第3期53-55,56,共4页
Food Science and Technology
