结果表明，白扁豆炒后总磷脂含量及磷脂组分中的磷脂酰胆碱的摩尔百分比含量均有所降低。
The result shows that both the total phospholipid contents and the molar fraction of phosphatidylcholine in the Fried samples are decreased as compared with the crude ones.
结果表明，白扁豆炒后总磷脂含量及磷脂组分中的磷脂酰胆碱的摩尔百分比含量均有所降低。
The result shows that both the total phospholipid contents and the molar fraction of phosphatidylcholine in the Fried samples are decreased as compared with the crude ones.
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