利用动态流变仪和差示扫描量热仪等手段探讨了浸泡发酵对米粉体系理化特性的影响。
The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC.
目的：观察灵芝发酵液多糖提取物对S180荷瘤小鼠部分免疫指标的动态调节作用，探讨其抗肿瘤机制。
Objective: To observe the dynamic regulating effects of GFG on the immune system of the mice with S180 tumor bearing and discuss its mechanism.
试验结果表明：发酵菠萝渣中粗蛋白质（CP）的动态降解率为52.28%，快速降解部分为9.62%；
The results were as follows:The dynamic degradability of crude protein(CP) was 52.28 %, and the fast degradation part was 9.62 %.
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