优质芥末酱的研制

【摘要】 本文从研究影响芥子酶活性的因素出发，探讨了制作芥末酱的最佳工艺条件。研制出的芥末酱辛辣味强烈且持久。更多还原

【Abstract】 Studies were conducted on the processing of mustard seed into condiment.Factors affect the activity of myrosinase were studied for optimization.更多还原