引用文章

覆土栽培对绿竹笋品质与适口性的影响


@article{J2010148,
	author = { 童龙 至  张磊 至  李彬 至  耿养会 至  王玲 至  陈丽洁},
	title = {覆土栽培对绿竹笋品质与适口性的影响},
	journal = {江西农业大学学报},
	volume = {40},
	number = {03},
	year = {2018},
	keywords = {绿竹; 覆土栽培; 品质; 适口性},
	abstract = {为培育出高品质的绿竹笋,提高绿竹林的经济效益,通过测定覆土和不覆土栽培下绿竹笋的外观形态和可食率、营养物质、纤维素类物质和主要呈味物质、氨基酸含量及占比,分析不同栽培措施对绿竹笋的品质和适口性的影响。结果表明:覆土后绿竹笋个体质量、基径、长度和可食率分别比不覆土栽培增加了21.32%、13.55%、19.36%和68.06%,且均达到差异显著水平;覆土后绿竹笋蛋白质和脂肪含量分别比不覆土栽培降低了26.63%和60.84%,而可溶性糖和水分含量分别比不覆土栽培提高了16.81%和1.90%;覆土栽培后绿竹笋内总酸、单宁、草酸、纤维素和木质素分别比不覆土栽培降低了60.08%、42.62%、44.83%、34.71%和60.93%;苦味、鲜味、甜味和芳香类氨基酸含量均升高,但苦味氨基酸占比则显著降低。综合分析认为,覆土栽培显著改善了绿竹笋的外观形态和笋的质量,使得绿竹笋的鲜味、香味和甜味增加,苦味、涩味和粗糙度降低,绿竹笋的品质和适口性得到了显著的改善。},

	url = {http://jxndxuebao.com/index.php/jxnydxxb/article/view/2010148},
	pages = {487--493}
}

@article{J2010148,
	author = {TONG Long and ZHANG Lei and LI Bin and GENG Yang-hui and WANG Ling and CHEN Li-jie},
	title = { Shoot
        },
	journal = {ACTA AGRICULTURAE UNIVERSITATIS JIANGXIENSIS},
	volume = {40},
	number = {03},
	year = {2018},
	keywords = {; soil-covered cultivation; shoot quality; shoot palatability
          },
	abstract = { shoots significantly.
        },

	url = {http://jxndxuebao.com/index.php/jxnydxxb/article/view/2010148},
	pages = {487--493}
}

阅读工具

引用文章

覆土栽培对绿竹笋品质与适口性的影响


@article{J2010148,
	author = { 童龙 至  张磊 至  李彬 至  耿养会 至  王玲 至  陈丽洁},
	title = {覆土栽培对绿竹笋品质与适口性的影响},
	journal = {江西农业大学学报},
	volume = {40},
	number = {03},
	year = {2018},
	keywords = {绿竹; 覆土栽培; 品质; 适口性},
	abstract = {为培育出高品质的绿竹笋,提高绿竹林的经济效益,通过测定覆土和不覆土栽培下绿竹笋的外观形态和可食率、营养物质、纤维素类物质和主要呈味物质、氨基酸含量及占比,分析不同栽培措施对绿竹笋的品质和适口性的影响。结果表明:覆土后绿竹笋个体质量、基径、长度和可食率分别比不覆土栽培增加了21.32%、13.55%、19.36%和68.06%,且均达到差异显著水平;覆土后绿竹笋蛋白质和脂肪含量分别比不覆土栽培降低了26.63%和60.84%,而可溶性糖和水分含量分别比不覆土栽培提高了16.81%和1.90%;覆土栽培后绿竹笋内总酸、单宁、草酸、纤维素和木质素分别比不覆土栽培降低了60.08%、42.62%、44.83%、34.71%和60.93%;苦味、鲜味、甜味和芳香类氨基酸含量均升高,但苦味氨基酸占比则显著降低。综合分析认为,覆土栽培显著改善了绿竹笋的外观形态和笋的质量,使得绿竹笋的鲜味、香味和甜味增加,苦味、涩味和粗糙度降低,绿竹笋的品质和适口性得到了显著的改善。},

	url = {http://jxndxuebao.com/index.php/jxnydxxb/article/view/2010148},
	pages = {487--493}
}

@article{J2010148,
	author = {TONG Long and ZHANG Lei and LI Bin and GENG Yang-hui and WANG Ling and CHEN Li-jie},
	title = { Shoot
        },
	journal = {ACTA AGRICULTURAE UNIVERSITATIS JIANGXIENSIS},
	volume = {40},
	number = {03},
	year = {2018},
	keywords = {; soil-covered cultivation; shoot quality; shoot palatability
          },
	abstract = { shoots significantly.
        },

	url = {http://jxndxuebao.com/index.php/jxnydxxb/article/view/2010148},
	pages = {487--493}
}