問題詳情
78. 食物變敗所引起的變化分為物理性、化學性及生物性，有關食品變敗與變化屬性之配對，下列何者錯誤？
(A)胡蘿蔔素被氧化成無色－化學性
(B)果蔬採收後因呼吸蒸散作用，導致水分減少組織變軟－物理性
(C)酵素分解果膠質，使蔬果組織軟化－物理性
(D)魚類揮發性鹽基態氮的增加，導致腥臭味－生物性
(A)胡蘿蔔素被氧化成無色－化學性
(B)果蔬採收後因呼吸蒸散作用，導致水分減少組織變軟－物理性
(C)酵素分解果膠質，使蔬果組織軟化－物理性
(D)魚類揮發性鹽基態氮的增加，導致腥臭味－生物性
參考答案
無參考答案
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