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果蔬类食品在储存期间，经常由于呼吸作用或冷藏而逐渐脱水、萎缩，或由于微生物作用而腐烂变质，造成损失，以致于完全丧失食用价值。因此对果蔬类食品的保鲜研究显得十分必要。蜂蜡的化学成分主要为高级脂肪酸和一元醇合成的脂肪酸酯。以蜂蜡为基料，加入适量的分散剂配...
Fruit and vegetable foods are often dehydrated, shrunken, or decayed by microorganisms during storage, causing spoilage and loss of food value. Therefore, fresh fruit and vegetable food research is necessary. The chemical composition of beeswax is mainly composed of higher fatty acids and monoesters of fatty acid esters. Beeswax-based materials, adding an appropriate amount of dispersant with ...