摘要
对嫁接和自根黄瓜产品的几种营养成分分析表明,嫁接黄瓜的维生素C含量稍有降低,可溶性蛋白和可溶性糖含量增加,含水量与自根黄瓜无显著差异,但口感和风味品质较自根黄瓜稍差。
Some nutrient compositions of grafting and own root cucumber′s product were studied.The result showed that the vC content of grafting cucumber debased a little,the soluble protein and sugar content increased,and the water content had no obvious difference between grafting and own root cucumber,but the flavor of grafting cucumber was inferior to that of own root cucumber.
出处
《西北农业学报》
CAS
CSCD
2004年第2期170-171,共2页
Acta Agriculturae Boreali-occidentalis Sinica
