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通过鲜参浸泡、调整蒸参不同温度持续时间及烘干时间的处理, 控制红参黄皮效果明显,与对照相比分别达F= 29.31> F0.01、F= 26.7> F0.01,差异极显著。
Through the treatment of fresh ginseng soaking and adjusting the temperature and drying time of steamed ginseng, the effect of controlling red ginseng yellow peel was obvious. Compared with the control, it reached F= 29.31> F0.01 and F= 26.7> F0.01 respectively. significant.