FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (5): 31-34.
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QIAO Xu-Guang, ZHANG Zhen-Hua, HAN Ya-Shan, WANG Qiang, ZHAO Wen-恩
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Abstract: Extraction of garlic essential oil by improving alliinase activity was studied.The optimum reaction temperature,time,pH and activative concentration to alliinase were 30℃,60min,6.6and 10m mlo/L respectively.
Key words: Gralic essential oil Extraction Alliinase
QIAO Xu-Guang, ZHANG Zhen-Hua, HAN Ya-Shan, WANG Qiang, ZHAO Wen-恩. Extraction of Garlic Essential Oil by Improving Alliinase Activity[J]. FOOD SCIENCE, 2001, 22(5): 31-34.
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