Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
红外光谱
析(IR)发现。甘油
减弱了
粉
的氢键缔合，有效地减小了粉间作用力；
的Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
红外光谱析(IR)发现。甘油减弱了粉的氢键缔合，有效地减小了粉间作用力；
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