The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.
本文将亚麻籽粕脱除毒性质生氰糖苷后,将其添粉中,以研究其对团特性、包烘焙品质以及包贮存过程中老程度的影响。
The results clearly showed that decoction method is effective in the removal of cyanogenic glucoside by the picrate measurement.
本文将亚麻籽粕脱除毒性质生氰糖苷后,将其添粉中,以研究其对团特性、包烘焙品质以及包贮存过程中老程度的影响。
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