山药泥
- 网络Yam puree
山药泥-
超高压和酶抑制剂对山药泥中多酚氧化酶活性的影响
Effect of High Hydrostatic Pressure and Browning Inhibitors on Polyphenoloxidase Activity in Yam Puree
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本文采用超高压、温度和酶抑制剂单独和复合处理山药泥，对山药泥中多酚氧化酶活性和色泽变化进行了研究。
Yam puree was treated with pressure , temperature and browning inhibitors in single or / and complex combination , the polyphenol oxidase activity and color change in Yam puree were assayed .
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摆成阴阳图案造型、上用鸡枞菌点缀的双色（紫色与白色）山药泥；
twin pur é es of purple and white yam were arranged in yin-yang formation and adorned with termite mushrooms .