该文对水解蛋白质调味液中的氯丙醇形成机理进行了详细讨论。
The formation mechanism of Dichloropropanol was discussed in detail in this paper.
乙醇-水体系收率可达75%，异丙醇-水体系收率可达80%。
The yield for ethanol-water system was 75%, and that for isopropanol-water system could reach 80%.
此工艺生产的产品中氯丙醇含量低于各国标准，且酱香浓郁、味道鲜美。
The product produced by this technology had lower dichloropropanol content, strong flavor and um…
此工艺生产的产品中氯丙醇含量低于各国标准，且酱香浓郁、味道鲜美。
The product produced by this technology had lower dichloropropanol content, strong flavor and um…
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