摘要
通过对紫苏种皮的研究,用实验方法证明了该物质具有防止油脂及其它食用物品氧化的功能。紫苏子种皮是一类天然绿色防腐剂,用它来代替化学合成防腐剂,不仅无毒、无害,而且还有保健作用。
By means of experiments,proofs have been found that the perilla peel was of the property of oxidization prevention in oil and other edible products.Perilla peel was a class Ⅰ natural green preservative,thus its use in the place of chemical synthetic preservatives was not only toxic-free and harmless, but also health improving.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第1期131-133,共3页
Food Science
基金
哈尔滨市科委出国归国人员专项基金资助项目(9581218001)
