[1] 王勇, 李阿敏, 薛东立, 等. 嵌入式蒸箱实现腔体温度与蒸汽量的精准控制研究[J]. 家电科技, 2019(06): 116-121. [2] 王璐, 何洪巨, 何湘漪, 等. 不同烹调方式对蔬菜植物化学物及维生素c的影响[J]. 食品工业科技, 2014, 35(01): 338-341. [3] 郎静, 凌文华. 不同烹调方式对食物中花色苷稳定性的影响[J]. 营养学报, 2010, 32(06): 598-602. [4] 陈蔚辉, 黄玲玲. 不同烹饪方法对番薯营养成分的影响[J]. 食品科技, 2013, 38(01): 88-91. [5] Institution B.S.Iec 60350 Amd 2. Electric Cooking Ranges, Hobs, Ovens and Grills for Household Use. Methods for Measuring Performance[S]. 2016: 4-67. [6] Yuan G.F.,B. Sun, J. Yuan, et al. Effects of Different Cooking Methods on Health-Promoting Compounds of Broccoli[J]. J Zhejiang Univ Sci B, 2009, 10(8): 80-84. [7] 杨金鑫. 不同处理方法对西兰花内部水分状态以及维生素C提取产量的影响[D]. 苏州: 苏州大学, 2018. [8] Xu Y.,Y. Chen, Y. Cao, et al. Application of Simultaneous Combination of Microwave and Steam Cooking to Improve Nutritional Quality of Cooked Purple Sweet Potatoes and Saving Time[J]. Innovative Food Science & Emerging Technologies, 2016, 36: 303-310. [9] Tang Y.,W. Cai, and B. Xu. Profiles of Phenolics, Carotenoids and Antioxidative Capacities of Thermal Processed White, Yellow, Orange and Purple Sweet Potatoes Grown in Guilin, China[J]. Food Science & Human Wellness, 2013. 4(03): 45-53. [10] 齐敏玉, 郭莹, 李书艺, 等. 不同中式烹饪热加工方式对鲜食及加工紫薯花色苷含量影响分析[J]. 中国食物与营养, 2015. 21(05): 28-31. [11] 潘兴昌, 赵洪静, 门建华, 等. 不同烹调方法下马铃薯中部分维生素和矿物质保留因子的变化[J]. 卫生研究, 2007(04): 485-487. |