• 营养成分 - 引用次数：6

  The solid-state fermentation medium of Ganoderma lucidum was optimized by the response surface methodology. And the nutrient component of powder fermentated by Ganoderma lucidum was tested,so as to provide a reference for further development of functional food.

  采用响应面分析方法对灵芝发酵粉的培养基进行优化,并对发酵粉的营养成分进行测定。

  参考来源 - 灵芝发酵粉基质优化及其营养成分分析
  籽粒品质 - 引用次数：2

  参考来源 - 玉米灌浆期不同阶段籽粒品质性状及灌浆速度的QTL动态分析
• 营养成分 - 引用次数：6

  The change of nutrient component, protein digestibility and TVBN value in both pork chop and chicken soup could be exactly described by a first order chemical dielectric model. Protein digestibility decreased during storage.

  用一级化学反应动力学模型描述贮藏过程中鸡汤和排骨汤的营养成分含量、蛋白质消化性和TVBN值的变化均有很高的拟和精度。

  参考来源 - 排骨汤和鸡汤的烹制工艺及营养特性

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