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Enzymatic Deodorization with Variegatic Acid from Boletus subvelutipes and Its Mechanism
enzymatic deodorization blueing Boletus subvelutipes
2009/7/8
Variegatic acid (3,3',4,4'-tetrahydroxypulvinic acid, VA) which causes a blueing phenomenon in mushrooms was isolated from Boletus subvelutipes. B. subvelutipes contains 916 mg VA/100 g dry weight of ...
Enzymatic Deodorization with Raw Fruits, Vegetables and Mushrooms
enzymatic deodorization raw fruits raw vegetables
2009/7/7
Abilities of 31 kinds of raw fruits, 33 kinds of raw vegetables, and 2 kinds of raw mushrooms to remove the odor of methylmercaptan were examined. Apple, pear, loquat, peach, plum, prune, apricot, che...