根据日本学者的一项最新研究成果,金针菇的某种提取物可以维持肉类的天然颜色。在最近一期《农业和食品化学》杂志上,日本东京海洋科技大学的研究人员报道将金针菇的提取物作为添加剂,可以使鱼肉和牛肉避免发生褐变。研究人员认为,金针菇提取物的这种特殊作用与它们的抗氧化活 According to a recent study by Japanese scholars, certain extracts of Flammulina velutipes maintain the natural color of meat. In a recent issue of Agriculture and Food Chemistry, researchers at Tokyo’s Ocean University of Science and Technology reported using the extract of Flammulina velutipes as an additive to prevent browning of fish and beef. Researchers believe that Flammulina velutipes extract this special role with their antioxidant activity