研究人员发现，把红脂乳香树的果实在200度的温度下烘烤20分钟，它们会表现出同烘烤过的咖啡豆类似的极不稳定的化学特征。
The researchers found that when they roasted the P. terebinthus nuts for 20 minutes at 200 degrees they started to show a volatile chemical profile similar to roasted coffee beans.
从事原料药的物理化学研究，包括但不局限于溶解度研究、稳定性研究，HPLC方法开发。
Plan and execute preformulation studies for drug substances including but not limited to solubility studies, stability studies and HPLC method development.
本产品特点是膨胀系数小，耐火度高，热化学稳定性好。
This product is characterized by low expansion coefficient, high refractoriness, good thermal and chemical stability.
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