结果观察组肉类烧烤厨师末梢血淋巴细胞微核率高于对照组餐饮服务员，且与每日接触时间有关。
Results The frequency of micronucleus cells of cooks engaged in barbecue production was higher than that of the control group, and it was related to daily exposure time.
研究了温度、进料配比以及接触时间对游离型异黄酮转化率的影响。
The effects of temperature, ratio of methanol to water, contact time on the percent conversion of isoflavone were studied.
同时，还探索了分段控温程序、物料配比、反应接触时间等对产品质量和产率的影响。
The temperature-controlling programme, reaction material ratio and reaction time on the quality and yield of the product were also investigated systematically.
同时，还探索了分段控温程序、物料配比、反应接触时间等对产品质量和产率的影响。
The temperature-controlling programme, reaction material ratio and reaction time on the quality and yield of the product were also investigated systematically.
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