.Ｅ ｆ ｆ ｅ ｃ ｔ ｏ ｆ Ｐ ｒ ｉ ｎ ｃ ｉ ｐ ａ ｌ Ｎ ｕ ｔ ｒ ｉ ｔ ｉ ｏ ｎ Ｉ ｎ ｇ ｒ ｅ ｄ ｉ ｅ ｎ ｔ ｏ ｎ Ｌ ｅ ａ ｆ Ｖ ｅ ｇ ｅ ｔ ａ ｂ ｌ ｅ ｓＵ ｎ ｄ ｅ ｒ ｔ ｈ ｅ Ｍ ｉ ｃ ｒ ｏ ｗ ａ ｖ ｅ ａ ｎ ｄ ｔ ｈ ｅ Ｂ ｌ ａ ｎ ｃ ｈ ｉ ｎ ｇ[J].Northern Horticulture,2011,35(20):0.[doi:10.11937/bfyy.2011020015]
微波处理和漂烫处理对叶菜主要营养成分的影响
- Title:
- Ｅ ｆ ｆ ｅ ｃ ｔ ｏ ｆ Ｐ ｒ ｉ ｎ ｃ ｉ ｐ ａ ｌ Ｎ ｕ ｔ ｒ ｉ ｔ ｉ ｏ ｎ Ｉ ｎ ｇ ｒ ｅ ｄ ｉ ｅ ｎ ｔ ｏ ｎ Ｌ ｅ ａ ｆ Ｖ ｅ ｇ ｅ ｔ ａ ｂ ｌ ｅ ｓＵ ｎ ｄ ｅ ｒ ｔ ｈ ｅ Ｍ ｉ ｃ ｒ ｏ ｗ ａ ｖ ｅ ａ ｎ ｄ ｔ ｈ ｅ Ｂ ｌ ａ ｎ ｃ ｈ ｉ ｎ ｇ
- 文章编号:
- １ ０ ０ １ － ０ ０ ０ ９ （ ２ ０ １ １ ） 20 － ０043－ 03
- Keywords:
- ｌ ｅ ａ ｆ ｖ ｅ ｇ ｅ ｔ ａ ｂ ｌ ｅ ｓ ; ｍ ｉ ｃ ｒ ｏ ｗ ａ ｖ ｅ ; ｂ ｌ ａ ｎ ｃ ｈ ｉ ｎ ｇ ; ｎ ｕ ｔ ｒ ｉ ｔ ｉ ｏ ｎ ｉ ｎ ｇ ｒ ｅ ｄ ｉ ｅ ｎ ｔ
- 分类号:
- S 636
- 文献标志码:
- A
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