摘要
论了微波加热对食品维生素的影响 ,结果表明 ,微波加热较传统方法更有利于食品中维生素的保存 。
The effects of microwave on food vitamins were discussed in detail.It could be seen that the application of microwave was more advantageous to preserve food vitamins than the conventional methods,so its development was prosperous.
出处
《食品与机械》
CSCD
2001年第4期11-12,共2页
Food and Machinery
关键词
微波加热
维生素
食品
Microwave heating Vitamins Study
