浅析不同脱水工艺对蒜片中营养成分的影响及检测方法
Analysis of the Influence of Different Dehydration Processes on the Nutritional Components of Garlic Slices and its Detection Methods
李伟宝 1刘海霞1
作者信息
- 1. 通标标准技术服务(青岛)有限公司,山东 青岛 266000
- 折叠
摘要
蒜片作为一种重要的调味品和药用植物,不仅富含大量的营养成分,还具有多种生理活性和保健功能,因此,研究蒜片中营养成分的变化规律具有重要意义.本文探讨了不同脱水工艺对蒜片中营养成分的影响,并建立了相应的检测方法,旨在更深入地了解蒜片在不同脱水工艺下营养成分的变化规律.
Abstract
Garlic slices,as an important seasoning and medicinal plant,not only contain a large amount of nutrients,but also have various physiological activities and health functions.Therefore,studying the changes in nutritional components in garlic slices is of great significance.This article explores the effects of different dehydration processes on the nutritional components of garlic slices and establishes corresponding detection methods,aiming to gain a deeper understanding of the changes in nutritional components of garlic slices under different dehydration processes.
关键词
脱水工艺/蒜片/营养成分/检测方法Key words
dehydration processes/garlic slices/nutrient composition/detection methods引用本文复制引用
出版年
2024
NETL
NSTL
万方数据