Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
红外光
(IR)发现。甘油子减弱了
粉子中的氢键缔合，有效地减小了粉子间作用力；
子的Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
红外光(IR)发现。甘油子减弱了粉子中的氢键缔合，有效地减小了粉子间作用力；
声明：以上例句、词性类均由互联网资源自
，部未经过人工审核，其表达内容亦不代表本软件的观点；若发现问题，欢迎向我们指正。
