本文研究了温度和紫外光对食品防腐剂山梨酸、对羟基苯甲酸乙酯的稳定性和防霉效果的影响。
In this paper, the affects of temperature and ultraviolet light on the stability and mildewproof effect of sorbic acid and ethyl-p-hydroxybenzoate used as food preserving agent, was studied.
本文研究了温度和紫外光对食品防腐剂山梨酸、对羟基苯甲酸乙酯的稳定性和防霉效果的影响。
In this paper, the affects of temperature and ultraviolet light on the stability and mildewproof effect of sorbic acid and ethyl-p-hydroxybenzoate used as food preserving agent, was studied.
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