甘薯块根可溶性糖组分特征及其与食味的关联分析
沈升法(
),项超,吴列洪(),李兵,罗志高
),项超,吴列洪(),李兵,罗志高
Analysis on the Characteristics of Soluble Sugar Components in Sweetpotato Storage Root and Its Relationship with Taste
SHEN ShengFa(),XIANG Chao,WU LieHong(),LI Bing,LUO ZhiGao
),XIANG Chao,WU LieHong(),LI Bing,LUO ZhiGao
图2. 在群体水平上可溶性糖组分含量蒸熟前后差异
不同小写字母表示差异显著（P<0.05）
Fig. 2. The content difference of soluble sugar components between before and after steaming at group level
Different letters indicated significant difference (P<0.05)
