本文简单介绍了几种猝灭校正方法——外标准源道比法，样品谱指数法和H数法。 首先比较了这些方法的特点。
Several methods for quench correction-external standard channels ratio method, spectral index method and "H number" method are simply introduced.
感官评定结果表明：乳酸菌发酵米粉比未发酵样品筋道、柔韧、滑爽。
The results of sensory evaluation showed that the rice noodles fermented by lactic acid bacteria were smoother, softer and tougher than control.
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