In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality, baking quality and aging of bread during storage.
通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，研究了赖氨酸作为面包添加剂的可行性。
The presence of water accelerated aging properties, such as changes of color and flexural property and interfacial compatibility of wood flour and polymer.
水分的出现会加速木塑复合材料制品表面老化褪色、弯曲性能损失以及聚合物和木粉界面相容性的破坏等。
The presence of water accelerated aging properties, such as changes of color and flexural property and interfacial compatibility of wood flour and polymer.
水分的出现会加速木塑复合材料制品表面老化褪色、弯曲性能损失以及聚合物和木粉界面相容性的破坏等。
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