不同加工方法对大蒜中大蒜素含量及清除NO2-作用的影响
赵功玲1,娄天军2,袁 雪1,陈惠娟1,陈方娟1
Effect of Processing Methods on Garlicin Content and Nitrite Scavenging Capacity of Garlic
ZHAO Gong-ling1 LOU Tian-jun2 YUAN Xue1 CHEN Hui-juan1 CHEN Fang-juan1
食品科学
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2010, (11): 119
-122
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DOI: 10.7506/spkx1002-6630-201011026