煮制用水pH值及金属离子对绿豆清汤的影响

陈然，王静，万海静，赵建京，范志红

Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup

CHEN Ran, WANG Jing, WAN Hai-jing, ZHAO Jian-jing, FAN Zhi-hong

食品科学 . 2014, (3): 96 -99 . DOI: 10.7506/spkx1002-6630-201403020