Preliminary Study of Chufa Functional Component in Preserving Water Chestnut Cake
荸荠功能组分在马蹄糕防腐保鲜中的应用初探
In water chestnut cake , BQ preserving effect can be clearly watch out when its addition level is more than 0.1 % .
在马蹄糕中，BQ添加量大于0.1%的时候其防腐保鲜效果已经可以较为明显的看出。
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