1、藕英語：Lotus root，英 [ˈləʊtəs ruːt] 美 [ˈloʊtəs ruːt]。
2、鮮切蓮藕在貯藏期間TP、FP和兒茶酚的量先上升後下降；The amount of TP, FP and catechol in fresh cut lotus root slices during storage period increased initially and decreased afterwards.
3、DSC分析發現藕絲的玻璃化轉變温度在43℃左右，而紅外光譜則顯示藕纖維主要含多糖物質。DSC result indicated that lotus root fiber has a glass transform temperature at about 43 ℃, and FTIR spectrum showed this natural fiber is rich in polysaccharides.
哇咔範
