干酪根样品热模拟实验结果表明，随着干酪根热演化程度的增高，自由基浓度表现出先升后降的变化特征。
Thermal simulation experiments of kerogen samples show that free radical concentration would first increase and then decrease along with increasing thermal evolution degree of kerogen samples.
干酪根样品热模拟实验结果表明，随着干酪根热演化程度的增高，自由基浓度表现出先升后降的变化特征。
Thermal simulation experiments of kerogen samples show that free radical concentration would first increase and then decrease along with increasing thermal evolution degree of kerogen samples.
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