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研究了大米新陈度的多种鉴别方法,主要以样品的酸度变化反映其储藏期间品质劣变程度。以期为今后制定大米质量标准提供一定参考依据。“,”The different appraisal methods for freshness of rice werestudied. The change of the acidity and the peroxidase were dicussed, as to reflect degree of its quality lowering. The results would give a reference to making out standards for qualities of rice.