英语翻译本课题着重于研究蔬菜中的过氧化物酶和多酚氧化酶活性的测定,并研究不同的蔬菜在不同的热烫时间和温度下对其色泽、质构
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This topic emphatically in the research vegetables peroxide enzyme and the polyphenoloxidase active determination,and the research different vegetables burns under the time and the temperature in the different heat to its luster,the nature construction and the flavor influence.And key very hot maintained freshness to the quick-freeze bamboo shoots heat the craft condition to conduct the research.
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