FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (2): 132-135.
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WANG Tian-Yuan
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Abstract: Perilla pecl’ s property of lipidoxidizationprev entionandits application on other edible products opens up a newfield for its extensive use.Thi s study,basedon experiments,expou ndedon the laws of chemical dynamics of ox-idization prevention of perilla peel,by means of theoretical anaysis an d theoretical methods of calculatio n.Moreover,thestudyindicatedalsothecorrela tionbetweentheconditions underwhichperillapeelwas usedandits dynamicnature.
Key words: Perilla peel , Oxidizationprevention , Study of perilla dynamics
WANG Tian-Yuan. Study on Chemical Dynamics Analysis of Oxidation Prevention of Perilla Peel During Storage[J]. FOOD SCIENCE, 2002, 23(2): 132-135.
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