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。
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