【摘要】 本文阐述了果汁非酶褐变的机制:焦糖化反应、美拉德反应、抗坏血酸氧化分解和多元酚氧化缩合,并对目前常用的抑制果汁非酶褐变的方法进行了综述。更多还原

【Abstract】 Nonenzymatic browning mechanism of fruit juice were reviewed in this paper: caramelization, maillard reaction, ascorbic acid oxidative decomposition and polyphenols oxidative dimerization, and the controlling measurements were also presented.更多还原