北卡罗来纳州立大学的研究表明，在牛奶巧克力中添加花生皮中的酚类化合物可以使之具有与黑巧克力一样的抗氧化性能。
Researches from North Carolina State University claim that adding phenolic compounds from peanut skins to milk chocolate gives it the same antioxidant property of dark chocolate.
本品为烷基酚、酯肪酸、酯肪醇与环氧乙烷之共聚物。
This scries products are copolymer made from alkyl phenol, fatty alcohol and ethylene oxide.
结果：18批样品含量全部符合规定，但样品维生素C（C6H8O6）、对乙酰氨基酚（C8H9NO2）含量等有高低之不同。
Results:The contend of 18 batch sample in accordance with the provisions, but the sample vitamin C(C6H8O6), acetaminophen(C8H9NO2) is highly different content, etc.
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