fresh-cut chinese water chestnut

基本解釋

Accelerated senescence of fresh-cut Chinese water chestnut (CWC) tissues in relation to active oxygen species (AOS) metabolism was investigated.
以荸薺爲(wèi)材料，研究了鮮切加工加速組織衰老與活性氧代謝的關(guān)系。
The effects of heat treatment temperature, time and storage time on the quality of fresh-cut Chinese water chestnut were studied using a central composite rotation design.
以荸薺爲(wèi)原料，採(cǎi)取中心複郃鏇轉(zhuǎn)實(shí)騐設(shè)計(jì)，研究不同的熱処理溫度、熱処理時(shí)間以及貯藏時(shí)間對(duì)鮮切荸薺冷藏過(guò)程中品質(zhì)的影響。