Abstract: an experiment was conducted to determine the effects of yeast cell wall polysaccharides on intestinal volatile fatty acids and microbial flora of weaned piglets.
摘要本研究旨在探讨饲粮中添加酵母壁多糖对断奶仔猪肠道挥发性脂肪酸和微生物菌群的影响。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。
The main chemical components of Oplopanax elatus are saponins, volatile oil, flavonoids, anthraquinones, fatty acids etc.
东北刺人参中含有多种皂甙、挥发油、黄酮、蒽醌、脂肪酸等主要化学成分。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
本文提出了一个油脂自动氧化机理表述模型，并求出了与之相关的速度方程式，阐明了氧在油脂自动氧化中的作用机理和油脂的自动氧化过程。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
本文提出了一个油脂自动氧化机理表述模型，并求出了与之相关的速度方程式，阐明了氧在油脂自动氧化中的作用机理和油脂的自动氧化过程。
应用推荐