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Study on the Application of Chlorine Dioxide in Garlic Pickle
Author(s): 
Pages: 60-63
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  大蒜ClO2褐变腌制;
Abstract: 新鲜大蒜在腌制过程中易发生褐变,降低商品价值.实验通过在新鲜大蒜的腌制过程中添加ClO2(20、40、60、80 mg/L),研究了ClO2对腌制大蒜品质的影响.研究表明:40mg/L的ClO2能够有效抑制大蒜褐变,显著降低酶活,减少微生物菌落总数,对产品风味影响不大.
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