The influence of some common food additives on the stability of cryptoflavin ,and the resistance of cryptoflavin to heat ,light,oxidation and reduction were investigated.
研究了常用的几种食品
对隐黄素稳定性的影响，探讨了隐黄素的耐热性、耐
性和耐氧化性、耐还原性。
The influence of some common food additives on the stability of cryptoflavin ,and the resistance of cryptoflavin to heat ,light,oxidation and reduction were investigated.
研究了常用的几种食品对隐黄素稳定性的影响，探讨了隐黄素的耐热性、耐性和耐氧化性、耐还原性。
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