Adams,J.B.1991.Review:EnzymeinactivationduringheatprocessingoffoodstuffsInternationalJournalofFoodScienceandTechnology26:1-20.Altunkaya,A.andV.Gokmen.2008.Effectofvariousinhibitorsonenzymaticbrowning,antioxidantactivityandtotalphenolcontentoffreshlettuce( (共 4393 字) [阅读本文] >>