对褐煤水分、灰分、总腐植酸、游离腐植酸、进行了分析和评价。

The moisture, ash, total humic acid and free humic acid of the brown coal were analyzed.

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发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。

After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.

youdao

发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。

After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.

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