最后得出单硬脂酸甘油酯：脂肪酸蔗糖酯：改性大豆磷脂的最佳配比为2：5：20。
The optimal ratio of Glycerol Esters of Fatty Acids, Sucros Esters of Fatty Acids, and Modified soy bean phosphatide is2:5:20.
介绍了大豆磷脂的生物特性及化学性质，以及部分改性产物的性质与制备方法。
We demonstrate the biology and chemistry character of soybean phospholipids, and the preparation and character of their modification.
该文介绍几种重要大豆磷脂改性技术并对其技术途径进行简要分析。
A few important modification techniques of soybean phospholipid are introduced in detail and key process of these techniques is analyzed briefly.
该文介绍几种重要大豆磷脂改性技术并对其技术途径进行简要分析。
A few important modification techniques of soybean phospholipid are introduced in detail and key process of these techniques is analyzed briefly.
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