Change of linoleic contents, which decreased 4.48% and 5.58% in biceps femoris and subcutaneous fat respectively, was much significant than the other fatty acids during processing. Linoleic was the main free fatty acid in flavor formation by oxidation. 2.

  • 生产过程中,亚油酸的含量变化最明显,股二头肌和皮下脂肪中亚油酸的含量分别下降了4.48%和5.58%,远高于其它脂肪酸的变化,亚油酸是氧化形成风味成分的主要脂肪酸。

  • 互联网摘选 2025-01-19 22:23:39

    • 相关例句
    精确
    • 模糊
    • 词首
    • 词尾
    • 词义
    • 例句