Polysaccharide-protein interactions play an important role in the structure and stability of many processed foods.
多糖和蛋白质的相互作用在食品的结构和稳定性方面起着重要的作用。
The relations between electronic structure and stability of the hydride, thermodynamic investigation and electrode reaction mechanism were summarized in detail.
内容主要涉及贮氢合金的电子结构与氢化物稳定性之间的关系，合金材料的热力学研究，合金电极反应等方面。
Red fruit flavor, structure and stability of long duration, soft aftertaste.
红色水果香味，结构稳定持续时间长，回味柔和。
Red fruit flavor, structure and stability of long duration, soft aftertaste.
红色水果香味，结构稳定持续时间长，回味柔和。
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