According to the change fatty acid contest in the aging process of milled rice, and its relevance with PH value of milled rice, a new reagent to examine the freshness of milled rice wan developed.
According to the change fatty acid contest in the aging process of milled rice, and its relevance with PH value of milled rice, a new reagent to examine the freshness of milled rice wan developed.
摘要依据大米陈化过程中脂肪酸含量的变化及其与大米pH值之间的对应关系，研制出一种新的大米新鲜度快速检测试剂。