摘要
根据大蒜中臭味物质──蒜素的理化特性，采用物理化学、生物等方法进行对比脱臭试验，发现生物脱臭方法效果最佳。它不但能够完全消除大蒜汁液的臭味，而且还显著强化了大蒜汁液中氨基酸等营养素的含量。
Abstract:Comparative Study has been made to eilminate garlic's stink by using physical,chemical and bio logical methods. Among them the biological methed was the best. It could not noly completely get rid of the foul smell of garlic juice, but also increased the amino aeid contents of garlic juice.Keyworks:Garlic;lentinus edods;eliminating;stink
