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论文主要对龙虾头中虾油的提取、精炼和氧化稳定性进行了研究。
Study on shrimp head's enzymolysis and shrimp flavor essence synthesized by reaction;
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添加氧化锡能增加颜色的稳定性。
The addition of tin oxide has a stabilizing effect on the colour.
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添加氧化锡能增加颜色的稳定性。
The addition of tin oxide has a stabilizing effect on the colour.
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