摘要
通过实验,发现用乙醇处理番茄酱,有助于番茄红素的提取,并确定了番茄红素最佳的提取条件。
By the experiment,it was found that treating tomato paste with ethanol contributed to extracting Lycopene.In the meantime ,the best conditions of extraction was determinated.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第4期65-67,共3页
Science and Technology of Food Industry
