近几年，利用这一技术对食物中蛋白质的种类差异、性质以及在贮藏加工过程中蛋白质的变化等研究有了新的进展。
In this paper, application of this technology in foods protein analysis are reviewed, including researching imparity of proteins category, their natures and protein changes in store.
通过贮藏试验，研究了甘氨酸螯合铁的理化性质。
The physicochemical characteristics of ferrous glycinate were evaluated by a storage test.
方法的性质为低乙烯、简易动态气调辅助下的化学贮藏。
This method is mainly based on the chemical storage assisted by low ethylene and simply dynamic controlled atmosphere.
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