摘要
大蒜,为百合科葱属植物蒜的鳞茎,在医药和食品工业方面均有广泛的应用价值。作者在对大蒜出土后通过呼吸作用继续维持生命活动的原理进行剖析后,具体介绍了大蒜的6种贮藏保鲜方法,此法对发展我国大蒜的资源优势十分重要。
Garlic is the bulb of plant garlic which belongs to scallion genus of lily family. Itis of vast utililzable value in medicine and food industry. Analysing the principle to maintain vatality through breathing after the garlic is out of soil, The writer concretely introduces the six methods of storaging and keeping fresh, which is rery important to develop the superiority of garlic resources in our country.
出处
《食品工业科技》
CAS
CSCD
北大核心
1989年第3期34-37,共4页
Science and Technology of Food Industry
