但乌桕类可可脂极易氧化酸败。

But CTCBE was very easy to be oxidized.

youdao

为了解这一现象与CTCBE结晶行为的关系，拟用X粉末衍射和差示扫描量热法对乌桕类可可脂和天然可可脂在不同条件下的结晶行为进行了研究。

Crystallization behavior of cocoa butter (CB) and Chinese tallow cocoa butter equivalent (CTCBE) are studied using powder X-ray diffraction (XRD) and differential scanning calorimetry (DSC).

youdao

为了解这一现象与CTCBE结晶行为的关系，拟用X粉末衍射和差示扫描量热法对乌桕类可可脂和天然可可脂在不同条件下的结晶行为进行了研究。

Crystallization behavior of cocoa butter (CB) and Chinese tallow cocoa butter equivalent (CTCBE) are studied using powder X-ray diffraction (XRD) and differential scanning calorimetry (DSC).

youdao