摘要
研究了不同温度下超声波处理对番茄红素含量的影响 。
The ultrasonic process was usually used during determination, extraction, and research of lycopene. Its effect on lycopene was studied with different temperature and time. The total lycopene content, its trans and cis configuration content was determined respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第6期44-46,共3页
Food and Fermentation Industries
关键词
温度
超声波处理
番茄红素
异构体
lycopene, ultrasonic wave process, trans and cis configuration
