IR and n-hexane cracking reaction were used to investigate the effect of different treatment conditions on acidity and catalytic activity.
用红外光谱和正己烷裂解反应考察了不同处理条件对其酸性和催化活性的影响。
Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria Lacidophilus and s.
本实验以秦川牛肉为对象，研究牛肉在乳酸发酵过程中品质变化。
应用推荐