摘要
本文研究了传统方法腌制泡菜中主要营养成分(总酸、总糖、VC和氨基酸态氮)及亚硝酸盐的动态变化规律,并探讨了盐浓度和糖浓度对这些成分变化的影响动态,取得了阶段性研究结果.
The paper studied the dynamic changes of nutritional components and nitrite content in Kimchi, and the influence of the concentrations of salt and sugar on the changes of nutritional components and nitrite content is also investigated in this paper, achieved a phasic development on study.
出处
《漳州师范学院学报（自然科学版）》
2009年第2期112-117,共6页
Journal of ZhangZhou Teachers College（Natural Science)
关键词
泡菜
营养成分
亚硝酸盐
Kimchi
nutritional components
nitrite
