The results suggested that 2% AOB solution was a better antioxidant and mould inhibitor for pickled food.

 
  • 而在無(wú)論有無(wú)氧的情況下,2%25AOB保鮮液對醬腌菜的抗氧化報變和防霉性都甚佳,能大大延長(cháng)醬腌菜保鮮期。
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