烹调方式及4 ℃模拟配送中青椒营养品质及亚硝酸盐含量变化

沈月，高美须，杨丽，赵鑫，陈雪，王志东，李淑荣，王丽

Effect of Cooking Methods and Simulated Delivery at 4 ℃ on Nutritional Quality and Nitrite Content of Green Pepper

SHEN Yue, GAO Meixu, YANG Li, ZHAO Xin, CHEN Xue, WANG Zhidong, LI Shurong, WANG Li

食品科学 . 2017, (11): 262 -268 . DOI: 10.7506/spkx1002-6630-201711042