对比研究了几种食品强化剂对发酵豆乳质量的影响。
The influences of added kinds of food strengtheners on the quality of fermented soybean milk were compared.
他们注意到，尽管食品强化剂不断受到欢迎，但是平均健康水平还是没有改变。
They noticed that, although the popularity of dietary supplements was increasing, levels of general health had remained the same.
在室温条件下，固相反应合成了FAO/WHO建议使用的铜元素食品强化剂新品种——葡萄糖酸铜。
Cupric gluconate was synthesized by solid state reaction at room temperature. It is a new cupric food strengthening product and has been recommended by FAO/WHO.
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