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随着人们对食品安全的日益重视,近年来在果蔬采后保鲜中,出现了以天然防腐剂代替化学合成防腐剂的趋势。因此,有关果蔬天然防腐剂的研究正逐渐成为果蔬采后领域的研究热点之一,日益显示出其重要性和迫切性。丁香(Syzygiumaro-maticum)作为一种香辛料,长期以来一直用于食品加工
As people pay more and more attention to food safety, in recent years, there has been a trend that natural preservative should replace chemical synthesis preservative in the post-harvest preservation of fruits and vegetables. Therefore, the researches on natural preservatives of fruits and vegetables are gradually becoming one of the hot topics in the field of fruits and vegetables after harvesting, showing their importance and urgency day by day. Syzygiumaro-maticum has long been used as a spice in food processing