经回归分析发酵后饲料中可溶性物质含量与粗蛋白含量呈线性关系。

By regression analysis, the correlation between the content of the crude protein and the soluble material int the fermented feed indicated linear relation.

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油炒则使总酸性物质、硝酸盐含量增加，氨基态氮、维生素c、可溶性糖、亚硝酸盐含量降低。

Frying increased the contents of acid and nitrate, decreased the contents of amino-N, soluble sugar, Vitamin c, nitrite.

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微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加，维生素c、氨基态氮含量降低。

Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.

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