...luble in hydrochloric acid)、可提取的物质(extractable matter)、膨胀系数(swelling index)和苦味值(bitterness value)检查;精油含量高的植物药还需要进行水分(water)的测定;此外,植物药应遵守关于农药残留(pesticide residues)和重金属(hea...
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Trypsin and flavorzyme were regarded as the compound enzyme in comparison with hydrolysis rate and bitterness value of other proteinase.
通过对蛋白酶水解度和苦味值的比较,确定了胰蛋白酶和复合风味蛋白酶作为复配酶。
With high nutritional value, the beverage had a taste of faint scent and a little bitterness.
该饮料口味清香,略带苦味,具有很高的营养价值。
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