Lipolysis-oxidation of Jinhua ham and its correlation during traditional processing were studied by analyzing free fatty acids ( FFA), thiobarbituric acid ( TABRS), diene value and carbonyl value.

  • 通过对金华火腿传统加工过程中游离脂肪酸(FFA)、硫代巴比妥酸(TBARS)及双烯值和羰基值等的分析,研究其在加工过程中的脂质分解氧化规律及其与温度条件的相关性。

  • 互联网摘选 2025-01-20 12:35:50

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